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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 365F 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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