Ingredients:

  • 2 large yellow onions (approx. 500g), peeled and sliced paper-thin
  • 2 cups buttermilk (475ml)
  • 2 cups all-purpose flour (250g)
  • 1 tsp fine sea salt (5g)
  • 1/2 tsp freshly cracked black pepper (2.5g)
  • 1/2 tsp garlic powder (2.5g)
  • 1/4 tsp cayenne pepper (1.25g)
  • 1 quart vegetable oil for frying (950ml)

Instructions:

  1. Slice the yellow onions into uniform 1/8th inch rounds using a mandoline. Separate the rounds into individual rings and place them in a large bowl.
  2. Pour the buttermilk over the onions, pressing down to ensure they are fully submerged. Let the onions soak for at least 15 minutes to mellow the sulfur compounds.
  3. In a shallow dish or pie plate, whisk together the flour, sea salt, black pepper, garlic powder, and cayenne pepper.
  4. In a heavy-bottomed Dutch oven, heat the vegetable oil to 375°F (190°C).
  5. Working in batches, remove a handful of onions from the buttermilk, shaking off excess liquid. Toss them thoroughly in the seasoned flour mixture until fully coated.
  6. Place the coated onions in a coarse mesh strainer and shake to remove excess flour clumps.
  7. Carefully drop the onions into the hot oil. Fry for 2 to 3 minutes, stirring occasionally with a spider strainer, until they are deep golden-brown and crisp.
  8. Remove the onions from the oil and transfer to a wire cooling rack set over paper towels. Season with an additional pinch of salt while hot.