Porky's Onion Rings
Fans of the Porky’s drive-in in St. Paul surely miss the 58-year-old University Avenue restaurant . Their famous onion rings are something everyone wants to duplicate. The original restaurant was sold at auction and the owner has since opened Tryg's Restaurant in Minneapolis - selling their famous onion rings.

1 extra large egg
2 cups whole milk (important to use whole milk)
2 tablespoons (or less, to taste) seasoning salt (use Lawry's)
4 cups plus 1 tablespoon Gold Medal flour
Extra Large yellow onions

(Note: the original recipe also calls for regular salt, about 5 teaspoons
for a recipe of these proportions; use if you like a lot of salt.)

Combine the first 4 ingredients and beat with a wire whip for several
minutes, until very smooth. Refrigerate for at least 1 hour.
Slice extra-large yellow onions into rounds; break apart into individual
rings. Dip rings into batter using a long-handled fork. Drop
rings into hot oil, at least 360 degrees. Cook rings until medium golden
brown. If desired, sprinkle with more seasoning salt before
serving. Serves 6 to 8.