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Spanish Onion Rings recipe

courtesy of the Cocina Cubana Club founded by Pascual Perez & chef Sonia Martinez


4 eggs, beaten
3/4 quart milk
1/4 tsp salt
2 cups flour
2 Tbsp baking powder
Spanish onion, sliced into rings
vegetable oil, warmed to 360 F.

In a large mixing bowl, beat eggs. Add milk and salt. Add flour and beat. Add baking powder and mix. Dip onion rings in batter, making sure batter covers completely. Carefully drop into hot oil. Fry until golden brown. Place on a paper-towel-covered plate to remove excess oil. Serve warm and lightly salted.

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