2 Vidalia or Texas 1015 onions, sliced 1/2-inch thick
2 cups flour
2 cups fine cracker crumbs
2 cups white cornmeal
2 cups buttermilk
1 cup water
4 cups Crisco oil
Save the very small onion rings for another use.
Add buttermilk and water to a large bowl.
Mix together flour and fine cracker crumbs in another bowl. Coat one ring
at a time with flour mixture, then with buttermilk mixture, and then coat with
cornmeal. Drop into hot oil and fry until golden. Drain on white paper towels.
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