Ingredients
The following ingredients have 2 Servings
- 1 large onion, sliced - i would use 1015 if possible
- 1 cup(s) cider vinegar
- 1/2 cup(s) water
- 1 cup(s) sugar
- 1 teaspoon(s) salt
- 1 teaspoon(s) pickling spice
- 2 - fresh jalapeno peppers sliced
- 1 - habanero pepper, fresh split open
- 1/2 cup(s) corn meal
- 1/2 cup(s) flour
- 1 teaspoon(s) baking powder
- 1/2 teaspoon(s) salt
- 1/8 teaspoon(s) garlic powder
- 1 - egg
- 3/4 cup(s) buttermilk
Instruction
- In a medium sauce pan add vinegar, water, sugar, salt, pickling spice, jalapeno, and habenero peppers. Heat on medium heat until boiling and boil for 1 minute. Stir to dissolve sugar and salt.
- Remove from heat and allow to cool to room temperature and pour over onions in a glass container. Cover and refrigerate until ready to use. I let mine marinade about 3 hours.
- Preheat deep fryer to 350 degrees. In a measuring cup combine buttermilk and egg and whisk to combine.
- In another container combine cornmeal, flour, baking powder, salt, and garlic powder.
- Remove the onion slices from the pickling liquid. Do not pat them dry.
- Drop them into the cornmeal mixture and set aside.
- Place slices one at a time into the buttermilk mixture, followed by the cornmeal mixture. Shake loose flour off onion rings and set aside.
- Drop dredged onion slices - 3 or 4 at a time - into deep fryer and cook until golden about 3 minutes. Drain on paper towels. Try to allow them to cool a little before devouring with your favorite dipping sauce. Enjoy!
