-Using a mandolin (or a very sharp knife), slice the onions about 1/8" thick. Separate into
-Arrange the onions in a shallow dish in an even layer. Pour the buttermilk over the onions,
pressing down the onions so they are submerged.
-Whisk the flour, salt, pepper and paprika in a large bowl until combined.
-Heat the oil in a deep fryer to 350 degrees. When the oil is up to temperature, submerge a
frying basket into the oil.
-STEP 1: Grab a large handful of the onions, allow the buttermilk to drip off and then toss the
onions in the flour mixture until they are completely coated. Place the dredged onions into a
fine-mesh strainer and lightly jiggle so the excess flour falls off.
-STEP 2: Gently drop the onion strings in the oil (into the basket). When the onion strings are
lightly browned (about 2 minutes), remove the basket and place the onion strings onto a
paper towel to drain the excess oil.
-Repeat steps 1 and 2 with the remaining onion slices.