To serve four.
4 Sweet Onions or Red Onions -medium to small size
2 Cups Buttermilk
3 Cups AP Flour- or pastry flour (2 cups ap flour with 1 cup cake flour)
Fine Sea Salt to Taste as needed
Canola for Deep Frying as needed
Peel onions, and using thin mandoline slicer or a knife, slice into very thin slices. Separate slices into rings. Place the sliced onions in a bowl and pour the buttermilk over. If the buttermilk does not submerge the onions, use a less wide bowl. Let marinate for 15 minutes to allow the acid in the buttermilk to mellow the sharp, onions taste.
Meanwhile, fill large deep fry pot no more than halfway with canola oil. Using a deep fry thermometer, heat to 400° F.
While fryer is heating, place the flour in a wide roasting pan, casserole dish, etc. Working in batches, lift some of the onions out, let excess buttermilk drip off, dredge the onion rings in the flour coating thoroughly. Shake off excess flour. In small batches, (to not cool down the fryer too much, and thus make the food absorb oil) add the onions to the deep fryer and cook for about 1 minute or until your desired level of golden brown. Drain on paper towels, and if desired season lightly with fine sea salt. Allow the fry oil to return to 400°f before frying more onions. Enjoy and imagine you’re at one of our great Connecticut country fairs!