- 2
- 30 mins
- 45 mins
Ingredients
- 2 medium sweet onions (like Vidalia orTexas 1015 sweet onions, cut into 1/4-inch rings)
- 1 1/2 cups buttermilk
- 2 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon chipotle powder or chili powder
- 1/2 teaspoon oregano
- 1/2 teaspoon ground cumin
- Oil for frying
Preparation
Step 1
Directions
Directions
Place the onion slices in a large bowl and cover with the buttermilk. Allow to soak for 15 minutes.
Mix together the flour, salt, black pepper, chipotle powder, oregano and cumin. Taste and adjust seasonings.
Divide the flour mixture, placing half in a large food-safe plastic bag and the other half on a plate.
NOTE: The equipment that I prefer to use is a paper-towel lined baking sheet with a rack on top. I preheat the oven to warm so that I can keep the onion rings warm until ready to eat.
Heat up 2 inches of oil in a large pot or cast-iron skillet to 350 degrees. Line a large baking sheet with paper towels.
To batter the onions, remove them from the buttermilk, reserving the buttermilk in the bowl, and place them in the plastic-bag with the flour. Shake until coated.
Working one-at-a time or in small batches, take the floured onions and dip back into the buttermilk and then dredge in the flour on a plate.
NOTE: I also prefer to use large pie plates for the buttermilk and flour. You can, however, use the method of shaking the dipped onion in a plastic or paper bag. Either way works.
Fry in the hot oil until light brown, for about 2 minutes, turning once. Drain on paper towels.
Serve warm with ketchup or your preferred dipping sauce.