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1 large Vidalia onion, sliced in 1/4-inch rings
1 cup flour
1 tsp. onion powder
3/4 tsp. salt
1/3 tsp. black or white pepper
1/4 tsp. cayenne pepper (optional)
1 egg, beaten
1 tbsp. fresh parsley, chopped
1/4 tsp. paprika (optional)
vegetable oil

Peel onions and slice into rings, 1/4-inch thick.

Combine flour, 1/2 tsp. onion powder, salt and pepper.

In a shallow pan or dish, beat egg; add chopped parsley, paprika and 1/2 tsp. onion powder.

Dip separated onion rings into the beaten egg mixture, then dredge in the flour mixture. Shake off excess.

Fry in deep, hot oil at 365°F in small batches (do not overload oil) until golden brown on both sides (about 1-2 minutes), turning once if needed. Remove from hot oil using a slotted or perforated spoon and drain on several layers of paper towels.

Season with salt and pepper, if needed, while still hot.

Makes about 2 servings.

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