Buttermilk Onion Rings
When deep-frying, do not fry more than one layer of rings at a time (although a little overlap is fine). Oil temperature will drop after each batch; make sure it returns to between 325 and 350 degrees before adding more rings.
- 2 medium white onions (about 10 ounces each), sliced into thin rings (about 1/4 inch)
- 3/4 cup low-fat buttermilk
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1/4 teaspoon cayenne pepper
- Coarse salt and ground pepper
- 4 cups vegetable oil
In a large shallow bowl, toss onions with buttermilk. In another large bowl, whisk together flour, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon ground pepper. Sprinkle 1/2 cup flour mixture evenly on a rimmed baking sheet; set aside.
In a 5-quart heavy-bottom saucepan, heat oil until a deep-fry thermometer registers between 325 and 350 degrees. Lift rings out of the buttermilk (letting excess drip off); toss with remaining flour mixture to coat. Place on floured sheet.
Working in small batches, carefully place coated rings (shaking off excess flour) into hot oil. Cook until golden, gently turning with tongs, 2 to 3 minutes. Transfer rings to a paper-towel-lined baking sheet. Repeat with remaining rings.