Ingredients

The following ingredients have 4 Servings
  • 1 ½ cups buttermilk or soured milk* (see recipe notes for soured milk)
  • 1 large Vidalia or Spanish onion, (halved and thinly sliced)
  • 6 tablespoons gluten-free all purpose flour
  • ½ teaspoon seasoned salt
  • ⅛ teaspoon pepper
  • vegetable or canola oil, (for frying)

Instruction

  • If not using buttermilk, first make the soured milk. Add 1 ½ tablespoons vinegar to a liquid measuring cup. Then add enough milk to make 1 ½ cups total. Stir and let sit for 5 minutes. Pour the soured milk or buttermilk in a large bowl.
  • Add the thinly sliced onions to the milk and let sit for 10-30 minutes. Meanwhile, add the gluten-free flour, seasoned salt, and pepper to a large ziplock bag. Shake to combine and set aside.
  • Use a wire skimmer or slotted spoon to remove the onions from the milk and transfer to a paper-towel lined baking sheet to briefly drain. Transfer the onions to the ziplock bag and shake to combine.
  • Add enough oil to a large, deep skillet so the oil is 2 inches deep. Heat over medium heat until the oil reaches a temperature of 350ºF. Make sure the oil temperature is maintained at 350ºF the whole time you are frying. Line a baking sheet with a double layer of paper towels and set aside.
  • Without crowding the pan, add the coated onions to the oil in 3-4 batches. Stir briefly with the wire skimmer so the onions don't stick together and brown evenly. Fry for 3 minutes, or until the coating is golden brown. Remove the onions to the paper towel lined baking sheet to soak up an excess oil. Repeat with the remaining onions until they have all been fried. Serve immediately or use as casserole topping.
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