2large sweet onionsVidalia if available, peeled and thinly sliced
2cupsbuttermilk
2cupsall-purpose flour
1tablespoonkosher salt
½teaspoonground red pepper
2cupspeanut oil
Instructions
Peel and slice the onions as thin as possible. Separate the rings.
Place the onion rings in a shallow bowl and cover with buttermilk. Allow the onions to soak in the buttermilk for at least an hour.
Combine the flour, salt, and red pepper in a shallow bowl.
Preheat the oil in a dutch oven or cast-iron skillet to 350 degrees F.
When the oil is hot, take a handful of the onion rings and dredge them in the flour mixture. Shake off any excess flour and add to the hot oil. Fry for one to two minutes or until they are golden brown. Watch them carefully; they can go from perfect to burned in a matter of seconds. Repeat as needed until all of the onion rings are cooked. Drain on paper towels.
Serve immediately while they are still hot.
Notes
This recipe is easy to scale up. No matter how much you are planning to make, do me a favor and at least double it! You will thank me later.The most important aspect of this recipe besides the type of onion is to make sure your oil is at the optimum temperature of 350 degrees. Use a candy thermometer to confirm. If the oil is cooler, your rings will be greasy, and if it's hotter, they will most likely burn. I have called for two cups of oil in this recipe. You may need more or less depending on the size of your pan. The oil should be about an inch deep. You can keep the onion rings warm by putting them on an oven-safe plate in a 225-degree oven for up to 30 minutes or until you are ready to serve them.I always use peanut oil when frying. Canola, grapeseed, safflower, or rice bran oil are suitable substitutes because they all have a high smoke point. I usually use a cast-iron skillet or Dutch oven for this recipe. A Dutch oven with its high sides helps to minimize grease splatter.