2 Vidalia onions or even 1015′s when in season
2 C. flour
2 C. fine cracker crumbs
2 C. white corn meal
2 C. Buttermilk
1 C. Water
4 C. Crisco oil (or enough for your personal fryer)
Slice onions 1/2 inch thick, do not use the very small rings, save those for chopped onions. In a large bowl add buttermilk and water. Mix the cracker crumbs and the cornmeal together. Take out rings one at a time and coat them with flour then with buttermilk, and then coat with corn meal mixture. Drop into hot oil and fry till golden. Drain on paper towels.
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