Yield: 3-4 servings.
- 2 large onions
- 5 c. flour
- 2 T. pepper
- 2 T. granulated garlic or garlic powder
- 2 T. Lawry's seasoned salt
- 1 quart buttermilk (room temperature)
- vegetable oil
Peel onions; cut into 1/4-inch slices, and separate into rings. Combine flour and seasonings. Dip rings into buttermilk, then into flour mixture; repeat. Fry rings in deep hot oil (350-375 degrees) until golden brown. Drain on paper towels.