- 2 large onions, halved, thinly sliced
- 1 cup buttermilk
- 2 cups all purpose flour
- 1 tablespoon salt
- 2 teaspoons paprika
- 1/4 teaspoon cayenne pepper
- Vegetable oil (for frying)
- Separate onions into strips. Mix with buttermilk in large bowl. Cover with plastic and refrigerate 1 hour. (Can be prepared 1 day ahead. Keep refrigerated.)
- Stir flour, salt, paprika, and cayenne pepper in another large bowl. Drain onions. Add to flour mixture and toss to coat. Pour oil into heavy saucepan to depth of 3 inches. Heat to 350°F; Working in small batches, shake excess flour off onions and cook in hot oil until golden brown and crispy, about 2 minutes per batch. Using slotted spoon, transfer onions to paper towels and drain.
- Transfer onions to platter. Season with salt and serve immediately.