2 large Vidalia onions, peeled
1 quart peanut oil
2 cups buttermilk
Kosher salt and black pepper
4 cups all-purpose flour
1/2 tsp. cayenne pepper, divided

Cut onions crosswise into 1-inch thick slices. Separate slices into individual rings.

In a medium pot over medium heat, heat oil until hot. Pour buttermilk into a large shallow dish, season with kosher salt and pepper. Divide flour into 2 separate dishes. Season each flour bowl with salt, pepper and 1/4 tsp. cayenne pepper.

Working in batches, dredge onion rings in first flour dish, tap off excess. Dip rings in buttermilk, allowing excess to drip off. Dredge rings in second flour dish, coat rings evenly. Transfer rings to hot oil. Fry, turning once or twice, until golden brown. Remove rings with slotted spoon, drain on paper towels.

Submitted by: Sherry Monfils