Preparation Steps

• Prepare your onions by slicing off the root and stem end. Remove the outer few layers of the onion skin. Slice the onion into 1/4 to 1/2 inch slices, it'll normally be 4-5 slices per onion. Use your hands to separate the onion slices from each other, without breaking them and keeping them in rings.
• Add your oil to a large Dutch oven or high-walled cast iron skillet and place it over medium-high heat to start heating your oil. If you have a paddle thermometer, you can clip it to the side to see the temperature (I recommend using a thermometer for best results).
• In a medium mixing bowl, add the cornmeal, flour, sugar, baking powder, salt, and garlic powder. Whisk to combine.
• Add the eggs and milk and stir to combine well.
• When your oil has reached 350° to 375°F, drop one onion ring into the batter. Press it into the batter with a fork and use the fork to remove it from the batter. Hold it over the bowl and allow the extra batter to run off a bit. Add the battered onion ring carefully to the hot oil.
• Repeat with a few more pieces of onion so that you have 4-6 in your pan, depending on the size (don’t crowd the pan or add too many).
• Let the onion rings cook for 3-5 minutes or until they are a deep golden brown. Use a spider strainer or a wire skimmer to remove the onion rings from the oil and place them on a paper towel-lined baking sheet.
• Repeat with remaining onion rings until they are all cooked, adjusting your burner temperature as needed to help maintain a steady oil temperature.
• Serve hot with your favorite dipping sauces.