2 large Vidalia onions (about 2 pounds), cut into 1/4-inch-thick rounds, separated into rings
Vegetable oil (for deep frying)
3 cups all purpose flour
3 tablespoons ground cumin
3 tablespoon chili powder
1 tablespoon salt
1 tablespoon cayenne pepper
Directions
Place buttermilk in large bowl. Add onion rings and toss to coat. Let stand at room temperature 20 minutes or up to 1 hour, turning onions occasionally.
Pour enough oil into heavy large saucepan to reach depth of 3 inches. Heat to 350°F.
Mix flour, cumin, chili powder, salt and cayenne in large bowl. Remove 1 handful of onion rings from buttermilk; add to flour mixture and toss to coat. Add onion rings to oil; cook until crisp and golden brown, about 2 minutes. Using tongs, transfer to paper towels and drain. Repeat with remaining onion rings in batches. Mound in bowl and serve.
