*total time includes prep and marinating
- 1 large yellow or sweet vidalia onion
- 1½ cups flour
- 1 to 2 tbsp baking powder
- 1 qt cold buttermilk
- 2 tbsp (roughly) kosher salt
- ½ cup corn meal
- ½ cup panko (japanese breadcrumbs)
- 1 tsp each of garlic salt, cayenne pepper, black pepper, granulated garlic (or garlic powder), dried parsley, paprika, and onion powder.
- Slice onions horizontally about a half inch thick and separate the rings.
- In a bowl, pour the buttermilk and kosher salt and mix until dissolved. This creates a buttermilk brine, that will penetrate the onion and give it more flavor than buttermilk alone. Mix the other seasonings into the buttermilk, and toss in the onion rings. Make sure each ring is submerged in the buttermilk. Cover and allow to marinate for at least 3 hours, and up to 24 hours.
- When ready to prepare, heat your deep fryer to 375 degrees.
- Mix the flour, baking powder, corn meal, and panko until well combined.
- Dip each ring into the dry mixture and coat. Then dip the coated onion ring back into the buttermilk mixture and toss into the dry mixture one more time. Set aside and repeat with remaining rings.
- Lay flat on a cookie sheet and stick in the fridge for about 20 minutes (or 7 to 8 minutes in the freezer) to allow the coating to really adhere to the onion.
- Gently place coated rings into the fry basket in one flat layer, about 4 or 5 at a time, and fry until crispy and golden brown. Immediately season with a tiny bit of salt the second they come out of the fryer.
- Place on top of your burger and enjoy.