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1
Begin by peeling the onions and slicing very thinly, use a mandoline slicer if you can.
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2
Separate the onion slices and place them in a shallow baking dish and pour the buttermilk over the top.
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3
Press the onions down so they're submerged as much as possible and let them soak on the counter for at least an hour.
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4
If necessary, stir them around a bit halfway through the soaking process.
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5
In a bowl, combine the flour, salt, black pepper and cayenne, and set aside.
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6
Pour 1 to 2 quarts canola oil in a pot or Dutch oven.
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7
Heat to 375 degrees F, or until a pinch of flour sizzles when sprinkled over the pot.
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8
Using tongs, remove a handful of onions from the buttermilk and immediately dunk into the flour mixture.
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9
Coat the onions in the flour mixture, and then tap them on the inside of the bowl to shake off the excess.
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10
Plunge the onions in the hot oil.
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11
With a spoon, fiddle with them a bit just to break them up, and watch them!
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12
They'll be ready to remove from the oil in no time flat.
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13
When they're golden brown (this should take just a minute or two), remove them from the oil and place on a paper towel-lined plate.
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14
Repeat with the remaining onion slices and serve immediately.
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15
Pile these on top of a juicy grilled hamburger - to die for!
