This recipe is about as utilitarian as it gets. If you don’t have one good deep fryer batter recipe stored away in that beat-up recipe box – write this one down. It’s a classic that serves many purposes, including battered mushrooms, zucchini and fish.
2 large Vidalia onions, cut into 1/4″ planks, rings separated
1-1/2 quarts vegetable oil
1 cup all-purpose flour
1 tsp. Lawry’s® seasoned salt
1/2 tsp. ground cayenne pepper, to taste
1/2 tsp. fresh-ground black pepper
1 tsp. paprika
1/2 tsp. ground white pepper
1 tsp. dry mustard
1 tsp. garlic powder
Dash of Lea & Perrins® Worchestershire sauce
2 cups buttermilk
Peel and cut the onions into rings. Layer on paper towel on a plate and set aside to absorb the excess water. This will ensure that the batter sticks to the onions.
Using a 5-quart heavy pot, preheat the vegetable oil to 375° F. It should be between 3 and 4 inches deep.
In a plastic food storage bag or shallow dish, combine the dry ingredients and mix well. Pour the buttermilk in another dish with the dash of Worchestershire sauce, mix and set aside. When the temperature of the oil reaches 375° F, dust the onion rings in the dry ingredients, ensuring that they are evenly coated. Dip in the buttermilk, then back in the dry ingredients and fry in batches until golden brown, turning once.
Remove the rings from the hot oil with a spider-strainer and allow to dry on paper towel in a heated and covered casserole dish. Lightly salt to taste if needed and serve immediately with ketchup, ranch dressing or BBQ sauce.
This recipe can be easily halved with great results.