Start by slicing the fresh Tennessee onions into thick rings, about half an inch in width, and carefully separate the rings from each other.

In a large mixing bowl, combine all-purpose flour, cornmeal, salt, and black pepper. Whisk until well blended.

Dip each onion ring into the buttermilk, ensuring full coverage, then toss them in the flour mixture.

Heat about an inch of vegetable oil in a large skillet over medium-high heat until it reaches around 350°F.

Add the coated onion rings to the hot oil in batches, frying for about 2-4 minutes on each side until golden brown.

Use a slotted spoon to transfer the fried onions to a plate lined with paper towels to drain excess oil.

Serve the crispy Tennessee onions hot with your favorite dipping sauces.