Ingredients:

  • 2 Large Vidalia or Yellow Onions (500g)
  • 2 cups Buttermilk (475ml)
  • 1 tsp Kosher Salt
  • 1.5 cups All-Purpose Flour (190g)
  • 0.5 cup Cornstarch (65g)
  • 1 tbsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 0.5 tsp Cayenne Pepper
  • 1 tsp Freshly Cracked Black Pepper
  • 2 tsp Fine Sea Salt
  • 1 quart Canola Oil (for frying)

Instructions:

  1. Peel the onions and slice off the stem ends. Using a mandoline set to 1/16th inch, slice the onions into paper-thin rings.
  2. Separate the rings and place them in a large bowl. Cover completely with the buttermilk and kosher salt. Refrigerate and soak for at least 45 minutes to leach sulfur compounds.
  3. In a wide, shallow dish, whisk together the all-purpose flour, cornstarch, smoked paprika, garlic powder, cayenne pepper, black pepper, and fine sea salt until uniform.
  4. Heat 1 quart of neutral oil in a large heavy-bottomed pot to 375°F (190°C).
  5. Working in small handfuls, remove onions from the buttermilk, allowing excess to drip off, and dredge thoroughly in the flour mixture. Shake off excess coating.
  6. Fry the onions in small batches for 1-2 minutes until golden-brown and crisp. Remove with a slotted spoon and drain on a paper towel-lined sheet.