Categories: Sides
Ingredients
- 2 large white onions
- 2 1/2 tsp kosher or fine sea salt
- 2 tsp black pepper
- 2 cups buttermilk
- 1 1/2 cups flour
- 1/4 cup yellow cornmeal
- 1 qt. vegetable oil
Directions
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Preheat oven to 200.
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Prepare a baking sheet by lining it with paper towels.
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Peel onions and slice them 1/2 to 3/4 inch thick. Separate into rings.
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In a bowl, add 1 tsp of salt and 1 tsp of pepper to the buttermilk. Drop the onion rings into the buttermilk mixture and let set for half an hour (can sit as long as a few hours). Mix the flour and cornmeal with 1 1/2 tsp of salt and 1 tsp of pepper.
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Heat the vegetable oil in a large pot or Dutch oven to 275. Working in small batches, take some onion rings out of the buttermilk and dredge in the flour mixture, then carefully drop into the hot oil. Make sure you do not over crowd. Fry for about 2 minutes or until golden brown turning once during frying. Take onion rings out of the oil and put on the prepared baking sheet and sprinkle with some additional salt. Keep them warm in the oven while you fry the rest of the onion rings.
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Serve hot.