Ingredients:

1 quart vegetable oil for frying- heated to 350 degrees

4 large Vidalia or sweet onions peeled and cut into 1-inch strips

2 cups unbleached flour (to dredge the cut onions in)

1 egg, beaten

3 cups whole buttermilk

2 cups unbleached flour

1/4 cup granulated sugar

1 tablespoon cayenne pepper

1 tablespoon paprika

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon salt

2 tablespoons fresh cracked black pepper

Directions:

Place 2 cups of flour in a large metal bowl- set aside.

Put the buttermilk and egg in another bowl, and mix thoroughly.

Buttermilk and Egg

Sift all of the dry ingredients in a bowl. Add the dry ingredients to the buttermilk mixture and blend with a whisk until everything comes together- the batter should be lump-free.

Dry Ingredients

Sifted Dry Ingredients

Place a deep, stainless steel sauté pan on the stove over medium-high heat- add the oil and bring to a temperature of 350 degrees.

Saute Pan with Vegetable Oil- Heat to 350 Degrees

Dredge the cut onion rings in the flour (this will help the batter adhere to the onions). Dip the dredged onion rings into the batter, then place into the 350 degree oil. Cook for approximately 2 minutes a side, flipping carefully with a pair of tongs- the onions rings should be golden brown before they’re removed from the oil.

Dredge the Onions in Flour Before Adding to the Batter

Dipping the Onions in the Buttermilk Batter

Carefully Frying the Onions in 350 Degree Vegetable Oil

Place the cooked onion rings on a paper towel to drain the excess oil- serve immediately plain, or with a dipping sauce.