2 Vidalia onions
2 cups each flour, white corn meal
4 cups Crisco® oil, or enough for personal fryer
2 large bowls of ice water (2 qt.)
Slice onions 1/2" thick. Place rings into bowl of ice water.
Take out rings, 1 at a time and coat with flour.
Gently dip ring into second bowl of ice water,
then coat with corn meal. Drop into hot oil and fry until golden.
Drain on paper towels.
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