Heat oil in deep sauce pan or pot on medium high until a small piece of onion sizzles when dropped in.

Combine egg white with flour and liquid. Season well with salt and pepper.

Add onions and stir to coat. Place battered onions slowly into hot oil in small batches. They will cook quickly, use tongs to push them down or turn over if necessary.

Reduce heat if oil gets to hot. Onions should be golden and brown in 1-3 minutes.

Remove to paper towels to drain. Sprinkle immediately with kosher or sea salt.

Onions can be held in a 200 degree oven or reheated at 350. Makes about 4 servings

Recipe can be doubled or x 4 for more servings