Method

In a medium bowl, whisk together the flour, salt, and baking powder. Set aside.

In a separate bowl, beat the egg yolk with an electric mixer; stir in the milk and oil. Stir in the flour mixture all at once.

In a small bowl, beat the egg white on high speed until soft peaks form; fold into the batter but do not overmix.

In a deep cast-iron skillet, heat the lard to 360°F and 1 inch deep. Working in batches, dip the onion rings in the batter using a fork and place in the hot fat without crowding. Fry for 1 to 2 minutes on each side, until golden brown. Drain and cool on paper towels. Season to taste with the salt.

Serves: 4

—From Lard: The Lost Art of Cooking with Your Grandmother’s Secret Ingredient from the Editors of GRIT Magazine/Andrews McMeel Publishing click for book review 

Food historians really can’t pinpoint the origin of the onion since it’s so small and its tissues leave little, if anything, behind for archaeologists. Some say the earliest cultivation took place in the Mediterranean, others say it first grew in central Asia, while others say Iran. Celebrate its mysterious origins by whipping up an exotic dipping sauce: Whisk together 3 tablespoons of mayonnaise, 2 tablespoons of Dijon mustard, juice of half a lime, and 2 teaspoons of soy sauce. For some heat, mix in 2 teaspoons of prepared horseradish.

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