Roxy
Starter
Southwestern Onion Rings:
2 Large Sweet Onions
2-1/2 Cups Buttermilk
2 Eggs
3 T. Water
1-3/4 Cups Flour
2 Tsp. Salt
2 Tsp. Chili Powder
1-2 Tsp. Cayenne Pepper
1 Tsp. Sugar
1 Tsp. Garlic Powder
1 Tsp. 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 Pepper, Sugar, Garlic Powder and Cumin. Drain Onion Rings; dip in egg mixture, then roll in flour mixture.
In a Deep-Fat Fryer, heat 1 in. of oil to 375 degrees.. 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.

2 Large Sweet Onions
2-1/2 Cups Buttermilk
2 Eggs
3 T. Water
1-3/4 Cups Flour
2 Tsp. Salt
2 Tsp. Chili Powder
1-2 Tsp. Cayenne Pepper
1 Tsp. Sugar
1 Tsp. Garlic Powder
1 Tsp. 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 Pepper, Sugar, Garlic Powder and Cumin. Drain Onion Rings; dip in egg mixture, then roll in flour mixture.
In a Deep-Fat Fryer, heat 1 in. of oil to 375 degrees.. 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.
