Vidalia Onion Rings

No matter what the holiday or occasion, my daughter always requests onion rings to be on the menu.  Vidalia onion season is upon us and what better time to make a huge batch of onion rings?  I fried individual portions and served them in these neat little plastic baskets to keep hungry would be diners happy until the BBQ feast was ready to serve.

Here's my method for making onion rings.  Adjust your amounts to the number of servings you need to make.  At my house, it's always a lot.

2 quarts buttermilk

1/4 cup of your favorite hot sauce

3 lbs. Vidalia or other sweet onion, peeled and thinly sliced

3 cups self-rising flour, with black pepper added and mixed in

Whisk buttermilk and hot sauce together in a large bowl.  Add about a third of the sliced onions and, using tongs, make sure they're coated well.  

Toss the flour and black pepper and any other seasoning you'd like (Creole would be a good choice) until it's well blended.

Heat peanut oil in a deep fryer or 5 quart Dutch oven until the oil reaches 375 degrees.

Using the tongs, remove a few onion slices at a time, and dredge in the flour mixture.  Gently add them to the oil and let fry until golden brown.  

Drain on paper towels and serve immediately.