“I call them bullseye because these onion rings hit the spot every time.”
4 largeonions, sliced into 1/2 inch rings
1 1⁄2 cupsall-purpose flour
1⁄4 cuponion powder
1 1⁄2-2 cupsmilk
lard (for frying)
Put the flour, cornmeal, onion powder, sugar, and salt in a large bowl. Add 1-1/2 cups milk, the egg, and 1/2 cup water. Whisk until slightly lumpy. It should have the consistency of pancake batter. If it’s too thick, add 1/4 cup milk or more to thin it down.
Put the oil in your deep fryer and preheat to 375 degrees (or in a deep pot and measure the oil temperature with a deep frying thermometer). Dip the onion rings in the batter. Fry 3 or 4 coated rings at a time, turning the rings when they float to the top. Continue turning the rings until they are golden brown, 3-5 minutes. Remove the rings from the oil and drain on paper towels. Serve.