Prep: 10 minutes | Cook: 2-5 mins | Yield: 2-3 servings
- 2 large fresh white/yellow onions
- 2 cups buttermilk
- ½ tsp salt
- 1 tsp ground black pepper, divided
- 1 tsp dried oregano
- 1 tablespoon cayenne pepper (optional)
- ½ tsp garlic powder
- 1 cup all-purpose flour
- ¼ cup yellow cornmeal
- ¼ cup masa
- 1 quart vegetable oil
Preheat the deep fryer or Dutch oven to 350˚ F with vegetable oil.
Peel the onions, slice them ½ to ¾-inch thick and separate them into rings. Combine the buttermilk, ½ teaspoons salt and ½ teaspoon black pepper in a medium bowl. Add the onion rings, toss well and allow to marinate for at least 15 minutes or couple hours. In a separate bowl, combine the ½ teaspoon ground black pepper, oregano, cayenne pepper (if using), garlic powder, flour, cornmeal and masa. Set aside.
Working in batches, lift some onions out of the buttermilk and dredge them in the flour mixture. Drop into the hot oil separately and fry for 2 minutes, or until golden brown. Turning them once with tongs. Place the finished onion rings on a large serving bowl with paper towel. Repeat the same method until all the onions are fried. Sprinkle with ground black pepper. Serve hot immediately.