1 Very Large Red Onion (or 2 Small), Peeled and Sliced into Rings ¼” to ½” Thick
1 Cup Whole Milk Buttermilk
1½ Cups All-Purpose Flour
¼ Cup Cornstarch
1 Teaspoon Coarse Sea Salt
2 Teaspoons Southwest Spice Rub
4 Cups Canola or Vegetable Oil
1 Cup XVOO
Fine Sea Salt To Finish
Preheat oven to 350°F.
In a large bowl toss the onion rings with the buttermilk and let rest in buttermilk for 15 minutes.
In another bowl combine the flour, cornstarch, sea salt and Southwest Spice Mix. Sprinkle about ½ cup of the flour mixture on a half sheet pan.
Meanwhile, heat the 2 oils in a high sided 6-quart saucepan. Heat the oil to 350°F°. Use a hot oil or candy thermometer to get to the right temperature.
Shake off the excess buttermilk; dredge the onion rings into the flour and place on the floured sheet pan. Fry the onion rings in batches for 2 to 3 minutes turning often until the rings are golden brown. Don’t crowd the pan. Fry in a single layer. Remove the onion rings to a cooling rack that has been placed on a sheet pan. Sprinkle with salt and continue to fry the rings in batches sprinkling each batch with the sea salt. When completely done frying place the onion rings in the oven for 5 minutes. Serve immediately.
