Best. Onion Rings. Ever

Yesterday a batch of onion rings was whipped up in the kitchen. Correction-- fried, not whipped. Whipping is for cream, not onions. I seriously love the smell of frying oil... because I know where there's hot oil, there's definitely some fried food near by. After salting them, I think that the salt wasn't needed, but man were they good! At first they were falling apart. Many rings later, they held their shape enough for us to bite into them. Crispy, salty, sweet, tangy, spicy, chewy... ah, heaven. They were good. I know I keep saying that. You'd try them too and not be able to stop. Here's the recipe:

Vegetable oil for deep-frying plus 1 tbs.

3 Vidalia onions

1 quart buttermilk

1 egg

4 cups all-purpose flour 

1 tsp. kosher salt, plus more for sprinkling

^{¼ tsp. freshly ground black pepper}

^{1. Heat the frying oil in a large heavy pot over medium-high heat until a deep-fry thermometer reads 325°F. Peel and slice the onions into rings about 1 inch thick (rings, not hearts).} 

^{2. Whisk the buttermilk, egg, and 1 tbs. oil in a large bowl. In another bowl, whisk the flour, 1 tsp. salt, and pepper.}

^{3. Drop the onion rings in the buttermilk mixture then the flour, making sure they are well coated with each dip. Shake the excess flour off the rings and fry in batches until golden brown, about 3 minutes. Remove from oil, sprinkle with salt, and serve hot.} 

^{Thanks to Beacon Drive-In and Guy Fieri. I love you, Guy!}

^{Have Fun,}

Lexie