4 cupsThinly sliced onions, halves and rings of small onions
3 cupsAll purpose flour
1 tspKosher salt
1/4 tspFresh ground pepper
4 cupsVegetable oil
Instructions
Soak onions in buttermilk for at least 10 minutes.
In a shallow dish add flour, salt, and pepper and mix well.
In a large pan heat vegetable oil to 375 degrees. To test to see if your oil is ready for frying, dip the handle of a wooden spoon in the oil and if it bubbles around the handle then it's ready.
Dredge buttermilk soaked onions in flour until well coated and add to oil, frying in batches until golden brown then remove form oil with a slotted spoon and drain on a paper towel lined plate. Continue with all of the onions with additional paper towel lined plates after a double layer of onions are on one.
Use immediately or store in an airtight container in a dry cool place for up to a few days.
Video
Notes
Let cool completely then store in an airtight container in the fridge for up to 3 days. To crisp back up (if needed) bake in the oven for 5 minutes at 375 degrees.Make it gluten-free by using gluten-free flour. Make it vegan by using plant-based milk and 2 1/2 teaspoons of vinegar.