2 whole large Vidalia onions
1.5 cup All-purpose flour
1/2 cup White cornmeal
Kosher salt to taste
Fresh ground pepper to taste
Cayenne pepper to taste
2 cups buttermilk
oil for frying as needed
Peel onion and cut across to make 1/2 inch slices. Separate the rings.
Mix the flour and cornmeal and season with salt and pepper and cayenne.
Put buttermilk in a bowl.
Heat 3 inches of oil in a heavy pot to 350F. Dip onion rings into milk, coat with flour mixture and repeat, breading them twice.
Fry the onion rings until golden brown in batches. Drain on paper towels and sprinkle with salt.
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