Onions Fried In Deep Fat


  6   medium    onions -- (6 to 8) 
  1   cup   flour 
  1   cup   milk 
  1   egg   
1/4  teaspoon    salt   
        cooking fat                   


Skin the onions, slice very thin, separate into rings, dip into a batter made from the flour, milk, egg, and salt, and drain well.  Have ready a kettle of fat hot enough to brown a small piece of bread in 60 seconds.  Put the onions in a wire basket, lower into the hot fat, fry until the onions are golden brown, remove, drain on absorbent paper, sprinkle with salt, and keep hot until served.  Onions fried in this way will generally keep crisp for several days, or may be reheated in the same way as potato chips.


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