Buttermilk Onion Rings

These Onion Rings are not only delicious alone, but you can sprinkle them on Green Bean Casserole, in salads, etc.,.  Now you don't have to buy those Fried Onions in a Can.  I normally double the batch because they go so quickly when I make them.  Whatever is left over, if there is any, you can store them in a zip-lock storage bag in your refrigerator.  **This recipe is for one large batch.**

Ingredients:
2-Large Sweet or Vidalia Onions
2-Cups (1-Pint) of Whole Fat Butter Milk *If you don't have butter milk, for each 1-Cup of whole milk add 1-Tbls of either vinegar or lemon juice. Stir well and let set for 10-minutes until milk curdles-thickens.**
2-Cups All-Purpose Flour
1-Tablespoons Salt
1-Tablespoons Crushed Black Pepper
1/4-Teaspoon Cayenne Pepper
3-Cups of Cooking Oil.  **I like using Peanut Oil.**

What You Will Need:
Cooking Thermometer
Large Cast Iron Skillet or Electric Frying Pan **I like using the Electric Frying Pan because I can accurately set the temperature.**
Tongs
Large Zip-Lock Bag
Medium Size Bowl
Spatula or whisk
Plate
Paper Towels or Clean Brown Paper Bag
Mandolin or Sharp Knife
Sifter
Measuring Spoons
Measuring Cup

Directions:
Peel both of the onions, slice medium thin. You can use a sharp knife or a mandolin, I use either or.

Separate the rings of the onion by pushing your finger into the middle, the rings will just pop out. Do this with each ring. Put the rings in to a Zip Lock Bag.  Now pour your 2-Cups Buttermilk into the Zip-Lock Bag.  Zip the bag shut.  Shake the bag and squeeze the onions throughout making sure that they are fully covered by the Buttermilk. I turn mine upside down a couple of times. Once you do this, put the bag in to a medium bowl, this will help stop a mess if by chance the bag springs a leak. Put the bowl in to the fridge for at least an hour, more is better.

Take the onions out of the fridge.  In a mixing bowl sift together the flour, salt, black pepper, and cayenne pepper together and then set aside.

Remove about a handful of the onion rings from the zip-lock bag with your tongs, put them into the flour mixture, toss them around and make sure to coat the onions well. You can use your hands if you like. Pick up the onion rings with the tongs and gently tap them against the side of the bowl removing excess flour mixture.  Put the coated onion rings on to a large clean plate.  Keep doing this until all of the onions are well coated.

Add the oil to a cast iron skillet or Electric Frying Pan. If you are using an electric frying pan, set the temperature on 375-degrees F.  If you are using a skillet, set your stove top at medium high, attach your cooking thermometer inside of the skillet.  When the skillet or frying pan is at 375-degrees you can start adding in the onion rings. **Tip...put a little water on your finger and let it drip in to the oil, if it bubbles it is at temperature.**

Pick up the rings with your tongs and slowly drop them in to the hot oil. This will prevent the hot oil from splashing up and burning you. **Use extreme caution because this oil is very hot!**  Don't over crowd the pan.

Cook the onions for about 3-4 minutes or until a light golden brown.  Remove the onion rings from the oil with the tongs and place them on to a plate with either paper towels or a clean brown paper bag to absorb the grease.  Sprinkle with salt optional.

As soon as I pulled them out of the hot oil and put them on to a plate, my kids were eating them quicker than I can make them.  These go really fast here in my house.