Ingredients: 

2 large yellow onions, peeled

1 qt. buttermilk

2 c. all-purpose flour

3 1/2 tsp. kosher salt, plus more for sprinkling

1 1/4 tsp. baking powder

1 1/4 tsp. black pepper

3/4 tsp. cayenne pepper

Canola oil, for frying

Ranch dressing, for serving

Steps to Make It: 

Step 1: Slice the onion crosswise into 1/2-inch-thick rounds. Separate the pieces into rings and place in a 9×13-inch baking dish. Pour buttermilk evenly over the onions and toss gently to coat. Cover and chill for at least 1 hour or up to overnight.

Step 2: In a large bowl, whisk together the flour, salt, baking powder, black pepper, and cayenne pepper. Set aside. 

Step 3: In a large Dutch oven, heat 2 inches of oil over medium to 375°F. Working in batches, remove onion rings from buttermilk, allowing excess to drip off. Add to the flour mixture and toss well to coat, shaking off excess. Fry onion rings, stirring occasionally, until golden brown and crisp, 2 to 3 minutes. Using a slotted spoon, transfer onion rings to a paper towel-lined baking sheet. Sprinkle onion rings with additional salt to taste. Serve hot with ranch dressing, if you like. 

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