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Southwestern Onion Rings

Ingredients: 4 Cup(s) buttermilk 2 vidalia onion; cut into 1/4 inch rounds 1 vegetable oil; for frying 1 48/85 Pound(s) all purpose flour 9 Teaspoon(s) cumin 3 Tablespoon(s) chili powder 326/625 Ounce(s) salt 3 Teaspoon(s) cayenne Directions: Great with barbecued steak and cold beer. 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 350F. 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. Contributor: Bon Appetit 1996
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