Onion Rings (Buttermilk)

These buttermilk onion rings are briefly soaked in buttermilk and double-dipped in flour before frying to ensure an extra crisp coating and oh so tender onions within. Spectacular alongside burgers. Or simply on their own with a fresh salad.

2 large Vidalia or other sweet onions
1 qt peanut oil
2 cups buttermilk
sea salt
black pepper, freshly ground
4 cups all-purpose flour, unbleached
¼ tsp. cayenne pepper

Peel the onions and slice them crosswise into ½ or 1" thick slices. Separate each slice into individual rings and then remove the papery thin membrane covering the inside of each ring.

Heat the oil in a heavy-bottomed pot over medium heat or in a tabletop deep fryer until it reaches 375°F (190°C). Line a baking sheet with paper towels.

While the oil is heating, pour the buttermilk in a large baking dish and season liberally with salt and pepper. Divide the flour between 2 large baking dishes and season each dish liberally with salt, pepper and cayenne.

Working in batches, dredge some of the onion rings in one of the dishes of flour and tap off the excess. Dip the rings in the buttermilk and soak for a moment, turning to completely coat them, and then allow the excess to drain off. Then dredge the rings in the second dish of flour, making sure to coat the rings evenly.

Tap off the excess flour from the rings and transfer them to the hot oil. Fry the rings, turning once or twice, until golden brown and tender, about 4 minutes.

Remove with a mesh skimmer and drain on the baking sheet lined with paper towels. Season immediately with salt. Repeat until all of the onion rings have been cooked. Serve hot.