Ingredients
Equipment
Method
- Peel onions and slice into 1/8-inch rounds using a mandoline or very sharp knife. Separate into individual rings.
- Place onion rings in a bowl and cover completely with buttermilk. Soak for at least 30 minutes or up to 2 hours.
- In a shallow dish or large bag, whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, and cayenne.
- Remove onions from buttermilk, letting excess drip off. Toss in flour mixture until fully coated. Let rest on a wire rack for 5 minutes.
- Heat 2 inches of oil in a heavy pot to 375°F (190°C).
- Fry onion rings in small batches for 1–2 minutes, stirring gently, until deep golden brown.
- Transfer to a paper towel or wire rack and immediately sprinkle with extra salt. Repeat with remaining onions.
Notes
For maximum crunch, slice onions very thin and fry in small batches at a steady 375°F. Let coated onions rest briefly before frying so the breading adheres properly.
