Once a year, during Vidalia season, I give in to the siren song of onion rings.
I slice Vidalias into thin rings, gently separate them, and soak them in milk.
I make a batter of 1C AP flour, a bit of corn meal, 2t baking powder, salt, pepper, Old Bay if I have it, and enough seltzer or beer to make a batter a little thicker than pancake batter.
Next I heat oil, usually canola, in a deep pan to about 360°-375°. Dip the rings in the batter one by one and put 5-6 in the oil.
Flip once... and in about 3 minutes, remove them to a rack set in a sheet pan.
Sprinkle with salt...
And hold the pan in a 300° oven while you repeat with the rest of the rings.
I served these beauties with a burger and sliced avocado (big sale!!!).
Every day... no.
But, Oh Boy, is this amazing once in a while!
And as I know I've said before: ignore Martha on this one...
It's pronounced vye-DAYL-yuh... Not vi-DAHL-yuh!
And, for the record: Hass avocados are actually HAAS, as in "class..."
Not HAH-SSSSS...
End of the lesson!