The trick to this recipe is to have all your batter ingredients ready to go. And your eggs and water MUST be ice cold.

Mix flour, salt, and egg yolks together. Slowly add the water, mixing constantly. Batter should be smooth, but not thin like a crepe. If a little more water is needed, add a small amount at a time.

Let stand for 1 hour, not less than that. Meanwhile, put the rings in a large bowl and cover with water. Remove after 30 minutes and pat dry. Set aside. About a few minutes before the hour is up, whip the egg whites until you have stiff peaks. This will take several minutes.

Using a large skillet or deep fryer, heat the oil. Fold the egg whites into the batter. Dip the onion rings in batter, letting the excess drip back into the bowl. Put into hot oil. Adjust the heat if it is to hot and onions are browning too fast. This will take several batches to complete.

When done, place a large piece of paper towel on the counter top. Over that place a wire rack. Place onion rings on the wire rack. The excess oil will drip down to the paper towel. This method keeps the rings from getting soggy. Sprinkle lightly with salt. Serve with a dip of your choice, or ketchup.