Categories: Sides

Ingredients

• Vegetable oil, for frying
• 2 cups whole buttermilk
• 2 tsp hot sauce
• 1 large egg
• 3 cups stone-ground yellow cornmeal
• 2/3 cup all-purpose flour
• 1 tbsp. kosher salt
• 2 tsp black pepper
• 3/4 tsp baking powder
• 1/2 tsp garlic powder
• 3 large yellow onions, cut into 3/4-inch-thick slices

Directions

1. Fill a large Dutch oven halfway with oil, and heat over medium heat until a deep-fry thermometer registers 350. Spray 2 large wire racks with cooking spray.

2. In a medium bowl, whisk together buttermilk, hot sauce and egg. In another medium bowl, stir together cornmeal, flour, salt, pepper, baking powder and garlic powder. Separate onion slices into rings. Dip onion rings into buttermilk mixture, letting excess drip off. Dredge in cornmeal mixture, gently pressing to adhere. Place on prepared racks.

3. Working in batches, fry onions, turning frequently, until golden brown, 3 to 4 minutes. Remove using a slotted spoon, and let drain on paper towels. Sprinkle with additional salt.

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