The chili powder makes the difference

• 3 large Walla Walla or any sweet onion
• 3-4 cups buttermilk
• 2 cups all purpose flour
• 2 teaspoon salt
• 2 teaspoon chili powder
• 1/8 teaspoon red pepper
• 1 tablespoon sugar
• Peanut oil for deep frying

Method

Cut the onions into 1/4 inch slices.

In nonreactive dish, pour 3-4 cups buttermilk and soak the onions for 60-minutes.

In a brown paper sack, combine flour, salt, chili powder and pepper.  Shake to mix.

Drain the onions in colander over bowl to catch buttermilk. Put onions, a few at a time, in bag, give few shakes to coat well.

Pour at least 4 inches oil in pan or dutch oven, heating oil to 375°F.  Fry onions in batches 2-3 minutes until golden brown.  Place on cookie sheet with paper towel to absorb grease, try not to make heaping pile, but spread them out so they don't get soggy.

When done grab ketchup and enjoy!

Serves: 4 as side dish

Contributor: Roger Manley

 

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