Buttermilk Crisped Vidalia Onion Rings

Serves	6
By author	margaret @ The Right Recipe

Ingredients

3-4 Large Vidalia onions (peeled, sliced into rings, small inner pieces discarded or saved for another use)
2-3 cups buttermilk (well shaken)
salt and pepper
2-3 cups flour
peanut oil (for frying)

1.	Place onion rings in a large bowl and cover with buttermilk. Let sit at least 10 minutes, stirring a couple of times to make sure all the onions are well coated.
2.	Meanwhile, stir flour together with a couple of teaspoons of salt and pepper each. Taste to make sure flour is nicely seasoned. Prepare a baking sheet lined with wax paper. Remove a couple of onion rings at a time from the buttermilk, shake a bit to drain off excess then dredge quickly in the seasoned flour. Place coated rings on waxed paper and let rest for about 15 minutes to give the batter a chance to set. Repeat with remaining onions.
3.	Heat oil in a large heavy skillet (a wok works really well) over high heat until hot. (350-375 degrees or test with an onion ring…it should sizzle immediately). Fry onion rings in batches of 6 or so at a times, being careful not to crowd the pan too much, and turning the rings a couple of times to brown evenly. It will only take a few minutes per batch. Transfer to paper towels to drain, season with additional salt and pepper if necessary. May be kept warm and crispy in a 200 degree oven while you cook the remaining rings. (They stay crispy at room temperature as well…another reason I love this recipe)