from Food Network Magazine June/July 2009 3-4 c frying oil 1 large Vidalia onion, thinly sliced into rings 1 c flour seasoned with dashes of salt, black pepper, and cayenne pepper 2 c buttermilk seasoned with dashes of salt and black pepper That's it. Heat oil to 350 degrees F in a large, heavy-bottomed pot. (Oil should not go more than halfway up the pan.) Place seasoned flour in a zip top bag and the seasoned buttermilk in a shallow bowl. Toss onion rings in the bag with the flour, then coat with buttermilk. Return to the bag for a second coating of flour (shake it good), then drop the coated rings into the hot oil in batches. Use a spider or something similar to break them up so they don't stick together. Fry them for several minutes until they turn golden brown, turning only once or twice. Remove from oil to some paper towels or a cooling rack to drain. Season with a sprinkle of salt. Eat them quick before someone sees them. Nat's Notes: 1. If you feel like you're adding too much salt and pepper (because every component is seasoned), don't worry. You're not. I think that's another big reason why these are so delicious. www.PerrysPlate.com |