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Categories:Viewed: 39 - Published at: 2 years ago
Ingredients
- 4 cups buttermilk
- 2 large Vidalia onions (about 2 pounds), cut into 1/4-inch-thick rounds, separated into rings
- Vegetable oil (for deep frying)
- 3 cups all purpose flour
- 3 tablespoons ground cumin
- 3 tablespoon chili powder
- 1 tablespoon salt
- 1 tablespoon cayenne pepper
Method
- Place buttermilk in large bowl.
- Add onion rings and toss to coat.
- Let stand at room temperature 20 minutes or up to 1 hour, turning onions occasionally.
- Pour enough oil into heavy large saucepan to reach depth of 3 inches.
- Heat to 350F.
- Mix flour, cumin, chili powder, salt and cayenne in large bowl.
- Remove 1 handful of onion rings from buttermilk; add to flour mixture and toss to coat.
- Add onion rings to oil; cook until crisp and golden brown, about 2 minutes.
- Using tongs, transfer to paper towels and drain.
- Repeat with remaining onion rings in batches.
- Mound in bowl and serve.
