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Southwestern Onion Rings

 Southwestern Onion Rings
These light crispy onion rings are sliced thin and spiced just right with garlic powder, cayenne pepper, chili powder and cumin. My family likes them alongside grilled burgers. They're even good as leftovers. -Tamra Kriedeman, Enderlin, North Dakota
8 ServingsPrep: 10 min. + soaking Cook: 10 min.


  • 2 large sweet onions
  • 2-1/2 cups buttermilk
  • 2 eggs
  • 3 tablespoons water
  • 1-3/4 cups all-purpose flour
  • 2 teaspoons salt
  • 2 teaspoons chili powder
  • 1 to 2 teaspoons cayenne pepper
  • 1 teaspoon sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • Oil for deep-fat frying


  • Cut onions into 1/4-in. slices; separate into rings. Place in a large
  • bowl; cover with buttermilk and soak for 30 minutes, stirring twice.
  • In a shallow dish, beat eggs and water. In another shallow bowl,
  • combine the flour, salt, chili powder, cayenne, sugar, garlic powder
  • and cumin. Drain onion rings; dip in egg mixture, then roll in flour
  • mixture.
  • In an electric skillet or deep-fat fryer, heat 1 in. of oil to
  • 375°. Fry onion rings, a few at a time, for 1 to 1-1/2 minutes
  • on each side or until golden brown. Drain on paper towels. Yield: 8

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Southwestern Onion Rings (continued)

Directions (continued)

  • servings.
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