1. Peel the onions and slice them into ½-inch thick rings. Gently separate the rings and set aside.
2. In a medium bowl, whisk together the flour, baking powder, smoked paprika, garlic powder, half of the salt, and black pepper.
3. In another bowl, whisk the egg and buttermilk until combined.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter will be thick but smooth—if it seems too thick, add a splash more buttermilk.
5. Pour the panko breadcrumbs onto a large plate. Lightly dust each onion ring with flour, then dip it into the batter, allowing excess to drip off, and press it gently into the breadcrumbs to coat well.
6. Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). To test if the oil is ready, drop a small bit of batter into the oil—if it sizzles and rises to the surface quickly, you’re set.
7. Carefully place a few onion rings into the hot oil, frying in batches to avoid overcrowding. Fry each batch for about 2-3 minutes, turning once, until golden brown and crispy.
8. Use a slotted spoon to transfer onion rings to a paper towel-lined plate to drain excess oil. Immediately sprinkle with the remaining salt while still hot.
9. Repeat the frying process with remaining onion rings.
10. Serve warm, and enjoy! Mama Lou always said to eat them fresh, but if you need to wait, keep them warm in a low oven (200°F) while finishing the batch.

One of my favorite memories is how Mama Lou would sneak a few onion rings before anyone else got to the plate, winking at Ouma and me like we were in on a delicious secret. That’s the kind of indulgence this recipe invites—simple, joyful, and shared.