Ingredients

The following ingredients have 4 Servings
  • 2 large sweet onions, preferably Vidalia onions
  • 4 cups buttermilk
  • Vegetable oil
  • 1 1/2 cups flour
  • 3/4 cup fine ground cornmeal
  • 1 teaspoon sea salt, plus extra for sprinkling

Instruction

  • Peel the onions and cut them into 1/4 inch rings – as thin as you can get them.  Separate the rings and put them in a mixing bowl.
  • Pour the buttermilk over the onion rings, making sure they are fully submerged, and put them in the fridge for 24 hours.
  • When you are ready to make the onion rings, pour enough vegetable oil into a heavy deep pot until it is 2 inches deep.  Turn on the heat to high – if you have a kitchen thermometer, you are looking for it to get to about 350 degrees (this will take about 10 minutes).
  • Line a rimmed baking sheet with paper towels.
  • While the oil is heating, mix flour, cornmeal and salt together in a pie plate or other wide dish.  Pour the onions and buttermilk into a strainer, letting the buttermilk run off.
  • Using tongs, place the onion rings in batches into the cornmeal mixture until they are coated.
  • Still using the tongs, carefully place the onion rings into the hot oil.  Let them cook for 5-7 minutes or so until they are just turning golden.
  • Remove them with tong to the paper towel lined pan.  Sprinkle with sea salt and serve – bet you can’t eat just one!