Ingredients:

  • 2 Large Yellow or Sweet Onions
  • 2 Cups Buttermilk
  • 1 ½ Cups All-Purpose Flour
  • ½ Cup Cornstarch
  • 1 tsp Garlic Powder
  • ½ tsp Onion Powder
  • ½ tsp Cayenne Pepper
  • 2 tsp Sea Salt
  • 1 Quart Neutral Oil

Instructions:

  1. Using a mandoline slicer, cut the onions into thin, translucent rings approximately 1/8th inch thick. Gently separate the rings with your fingers.
  2. Submerge the onion slices in a large bowl filled with 2 cups of buttermilk. Ensure every strand is fully coated and let them soak for 15 minutes to neutralize sulfur and tenderize.
  3. In a separate wide dish, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, cayenne pepper, and sea salt.
  4. Working in small handfuls, remove onions from the buttermilk, shake off excess liquid, and toss thoroughly in the seasoned flour mixture to coat.
  5. Heat 1 quart of neutral oil in a large Dutch oven to 375°F. Fry the coated onions in batches until they achieve a deep mahogany golden color.
  6. Remove the onions from the oil and place them on a wire cooling rack set over paper towels to allow moisture to escape and prevent softening.