½cupmilkplus 2 Tablespoons (add more if necessary—but it’s better to start out with your batter too thick and have to add a bit more milk: the thicker the batter the better it sticks to the vegetables)
Heat an inch or two of oil in a deep pan.
Slice sweet onions or zucchini to desired thickness, separating onions into rings.
Dip in batter until well covered. Let excess batter drip off before dropping into hot oil.
Turn with a fork when the bottom side is golden brown. When golden on both sides, remove with tongs or slotted spoon and let drain on a paper towel.