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1
Peel the onions and slice them crosswise into 1-inch-thick slices.
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2
Separate each slice into individual rings and then remove the papery thin membrane covering the inside of each ring.
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3
Heat the oil in a heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 375 degrees F. Line a baking sheet with paper towels and set aside.
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4
While the oil is heating, put the buttermilk in a large baking dish and season liberally with salt and black pepper.
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5
Divide the flour between 2 large baking dishes and season each dish liberally with salt and pepper and 1/4 teaspoon of the cayenne.
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6
Working in batches, dredge some of the onion rings in one of the dishes of flour and tap off the excess.
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7
Dip the rings in the buttermilk, allow the excess to drain off, and then dredge the rings in the second dish of flour, making sure to coat the rings evenly.
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8
Tap off the excess and transfer the batch of coated rings to the hot oil.
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9
Fry the rings, turning once or twice, until golden brown and tender, about 4 minutes.
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10
Remove with a mesh skimmer and drain on the baking sheet lined with paper towels.
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11
Season immediately with salt.
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12
Repeat until all of the onion rings have been cooked.
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13
Serve hot.
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14
If youre not into big onion rings, make crispy, crunchy, thin onion rings, which are great on their own or mounded on top of the Cheyenne Burger (page 39).
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15
Peel 2 large Vidalia onions and cut crosswise into 1/4-inch-thick slices.
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16
Separate each slice into individual rings and then remove as many of the papery thin membranes covering the inside of each ring as you can.
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17
Proceed as for Buttermilk Onion Rings, above.
