3 ga WATER COLD
2 1/2 qt WATER
11    EGGS SHELL
20 lb ONIONS DRY
2 3/4 lb FLOUR GEN PURPOSE 10LB
1 1/2 oz BAKING POWDER
3 tb SALT TABLE 5LB

TEMPERATURE: 350 F. OIL

1. SEPARATE ONION SLICES INTO RINGS. COVER WITH COLD WATER.

LET STAND 10 TO 15 MINUTES. DRAIN.

2. USE TEMPURA BATTER . DIP INDIVIDUAL ONION RINGS INTO
BATTER.

3. DROP ONION RINGS GENTLY INTO 350 F. DEEP OIL,

FRY APPROXIMATELY 1 – 1/2 MINUTES OR UNTIL GOLDEN BROWN.

4. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.

SERVING SIZE: 2 – 1/2 OZ