Instructions:
Prepare Onions: Peel the 2 large onions and slice them into 1/4-inch thick rings. Carefully separate each layer of the onion rings.
Set Up Dredging Stations:
In a shallow bowl, mix together the 1 cup all-purpose flour, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon paprika.
Pour the 1 cup buttermilk into another shallow bowl.
Heat Oil: In a large skillet or Dutch oven, heat the 2 cups vegetable oil over medium-high heat. Use a kitchen thermometer to ensure the oil reaches 350°F (175°C).
Dredge Onion Rings: Working in batches, dip each onion ring first into the buttermilk, allowing any excess to drip off. Then, coat it thoroughly in the flour mixture, pressing gently to ensure the seasoning adheres. Shake off any excess flour.
Fry Onion Rings: Carefully place the coated onion rings into the hot oil. Do not overcrowd the pan; fry in batches to maintain oil temperature and ensure even crisping. Fry, turning occasionally with tongs, until golden brown and crispy, about 3-4 minutes per batch.
Drain & Cheese: Remove the fried onion rings from the oil using a slotted spoon or tongs and immediately transfer them to a plate lined with paper towels to drain excess oil. While the onion rings are still hot, generously sprinkle the 1 cup shredded cheddar cheese over them, allowing the cheese to melt slightly from the residual heat.
Serve: Serve immediately and enjoy the crispy, cheesy goodness!
These are best enjoyed fresh to maximize their crispness.
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