Ingredients:

  • 2 Large Yellow Onions, sliced 1/8th inch thick
  • 2 cups Low-fat Buttermilk
  • 1.5 cups All-Purpose Flour
  • 0.5 cup Cornstarch
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Fine Sea Salt
  • 0.5 tsp Cayenne Pepper
  • 1 Quart Neutral Oil for frying

Instructions:

  1. Using a mandoline set to 1/8th inch, slice the onions into thin rings. Place the slices in a large bowl and submerge them in the buttermilk for at least 15 minutes to break down sulfur compounds.
  2. In a wide, shallow dish, whisk together the flour, cornstarch, smoked paprika, garlic powder, sea salt, and cayenne pepper.
  3. Working in small batches, remove onions from the buttermilk, letting excess liquid drip off. Toss in the flour mixture, separating strands with your fingers until fully coated.
  4. Heat 1 quart of oil in a Dutch oven to 375°F (190°C). Shake off excess flour from the onions and fry in small batches for 2-3 minutes until golden brown and mahogany in color.
  5. Use a spider strainer to remove onions and drain on a wire rack. Season with an extra pinch of salt while hot.