Thomas, I usually do choose big onions for rings. The frying is messy, and I don't do it much
anymore, but when I do, I like to use large rings.

For best results, separate into rings and then chill thoroughly in ice water. Dry the rings, dust
with flour, and dredge in batter. I have always fried them immediately. When using a dry mix
(flour, egg, then 1/2 and 1/2 flour and cornmeal), then put on a rack to get kind of dry before
frying.

N.