Dip each onion ring into the buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture. Press lightly so the coating sticks well. Place on a plate and let rest for 5 to 10 minutes.
Heat about 2 inches of vegetable oil in a deep pot or skillet to 350°F.
Fry the onion rings in batches for 2 to 3 minutes until golden brown and crispy.
Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt while still hot.
Serve warm as a crispy appetizer or side dish with your favorite dipping sauce.
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