Chili Onion Rings

 

Serves 4

• 3 large onions, preferably sweet such as vidalia
• 3 to 4 cups buttermilk
• 2 cups all-purpose flour
• 2 teaspoons salt
• 2 teaspoons chili powder
• 1 teaspoon ground dried red chile
• 1 teaspoon sugar, if you are not using sweet onions
• Peanut oil, for deep frying

1. Cut the onions into ¼-inch slices ; in a nonreactive dish, soak the onions in the buttermilk for 30 to 60 minutes.
2. In a brown-paper sack, combine the flour, salt, chili powder, chile, and, if needed, sugar ; drain the onions, and dredge them into the seasoned flour.
3. Pour at least 4 inches of oil into a heavy saucepan at least twice that deep ; heat the oil to 350F (180C), use only fresh, unused oil.
4. Fry the onions, in batches, about 2 to 3 minutes, or until they are golden.
5. For the crispiest results, rain the onion on paper towels and spread them on a serving platter.
6. Don't pile them into a basket, where they are likely to get soggy.
7. Serve the onions immediately.

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