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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Great with barbecued steak and cold beer. 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 |
Directions:
1. 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.
2. Pour enough oil into heavy large saucepan to reach depth of 3 inches. Heat to 350°F.
3. 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.
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