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This recipe was contributed by Shirley Cline.

Shirley was a great inspiration when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risotto over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.


Vegetable oil for deep frying
1 egg
1 cup milk
1 cup all purpose flour
1 tsp. baking powder
Pinch of salt
4 large yellow onions, cut into 1/4" thick slices and rings separated

  • In a large heavy pot or deep fryer over medium high heat, heat 2 inches of oil to 325ºF, or until a 1 inch cube of bread browns in about 65 seconds.
  • Meanwhile in a medium bowl, whisk the egg and milk together.
  • In a small bowl, stir the flour, baking powder and salt together.
  • Add the dry ingredients to the liquid and mix well to make the smooth batter.
  • Dip the onion rings into the batter.
  • Cook them in the oil until golden brown about 5 minutes.
  • Using tongs, transfer to paper towels to drain.
  • Season with salt to taste and serve immediately.

Shirley Cline

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