I don't often write about deep frying for two reasons. First, it is of course not very healthy. And second it can be so darn messy. The frying oil ends up everywhere, on the stove, on the counter, in the air, too. Which takes it to any other place the kitchen vents blow it. The clean up time is, in my opinion, not really worth the effort.

Anyway, as messy as it is (and as unhealthy) it is something I just have to do now and then. I know I should leave it to the experts at the restaurants. Broad Ripple has many great places to get really good fries and onion rings as well as other tasty things that come from a deep fryer. Personally, I am thinking of the State Fair-style Pork Tenderloin at Moe & Johnny's on College Avenue. At most any restaurant they have been doing this kind of cooking so long they just know how to do it right. They are able to cook these items to perfection with a consistency that is nothing short of amazing. But I think the most important reason to let the fry cooks take care of my fries: the cleanup demanded of frying. I don't have to do it!

It has been a while since I have had onion rings so I think I will try my hand at that. Maybe I will cover French fries another time.

This is a batter dipped recipe. There are other recipes that call for dipping the rings into an egg wash and then dipping them into a dry flour-cornmeal-bread crumb type of mixture. For me this will be easier. If you try these let me know how it goes for you!

Heat the oil in a large heavy saucepan or kettle. Cast iron works very well here. Slice the onions into ¼ inch thick slices and separate into rings. Dust the rings with the cornstarch and set aside. This will help the batter to stick. In a medium bowl beat the egg and add the milk and mix well. Stir in the flour and salt and mix well. Dip the rings of onion into the batter and let the excess drip off. Place the rings into the hot oil being careful not to overlap or the rings will stick together. Fry for about two minutes turning once, till golden brown. Remove from the oil and place on paper towels to drain. Sprinkle with a little more salt to taste and serve hot.