In a medium bowl, whisk together the milk and eggs.

Add the onion rings and let them soak for 10 minutes.

In a small shallow bowl, combine flour and a pinch of salt.

Remove the onion rings from the milk-egg mixture and coat each ring thoroughly with the flour mixture.

Place the coated rings on a platter and let them rest for an additional 10 minutes.

Heat at least 1/2 inch of olive oil in a medium skillet over medium-high heat, or use a deep fryer set at 365°F, until a cube of bread turns light brown in 60 seconds.

Carefully place the coated onion rings in the hot oil, ensuring they are in a single layer (cook in batches if necessary to avoid overcrowding).

Fry, turning once, until the rings are golden brown.

Use a slotted offset spatula to transfer the crispy onion rings to paper towels to drain excess oil.