Onion Rings

Peel the white onions and slice them crosswise into rings approximately 1/4 to 1/2 inch thick, then separate the rings and set aside.

In a large mixing bowl, whisk together the eggs and milk until well combined and smooth.

Finely chop the fresh parsley sprigs and add them to the egg-and-milk mixture along with salt, stirring until evenly incorporated.

Heat oil in a deep skillet or deep fryer to 375°F (190°C), using enough oil to fully submerge the onion rings.

Dip each onion ring into the seasoned batter, allowing any excess to drip off before carefully lowering it into the hot oil.

Fry the battered onion rings in batches, turning once, until they are golden brown and crisp on all sides, about 2 to 3 minutes per batch.

Use a slotted spoon or spider strainer to remove the fried onion rings and transfer them to a plate lined with paper towels to drain excess oil.

Season the onion rings lightly with additional salt immediately after frying and serve hot as an appetizer or side dish.