Photo credit: Chris Granger and Colin Lacy
3 cups buttermilk 3/4 cup Louisiana hot sauce, for example Very or Original Louisiana Hot Sauce 2 tablespoons Creole Seasoning, or Emeril's Original Essence 3 teaspoons red pepper cayenne 2 large sweet onions, for example Vidalia, Maui, or Walla Walla, sliced crosswise into 1/2 inch thick rings Vegetable oil for deep frying 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon kosher salt, plus much more for seasoning
- Combine the buttermilk, hot sauce, Creole Seasoning, and a pair of teaspoons from the cayenne inside a large mixing bowl. Separate the onion slices into individual rings (discard the little center portions or save them for an additional purpose). Add some onion rings towards the buttermilk mixture and stir lightly to coat. Refrigerate until chilled, forty-five minutes to at least one hour.
- Preheat the vegetable oil inside a deep fryer to 375°F. Position a wire rack on the paper towel- lined baking sheet.
- Inside a medium bowl, combine the flour, baking powder, salt, and remaining 1 teaspoon cayenne.
- Employed in batches, take away the onion rings in the buttermilk mixture, allowing the surplus to drip into the bowl, and dredge them within the flour mixture. Take away the coated rings in the flour, shake to get rid of any excess, and put them around the wire rack. Repeat til you have coated all of the onion rings.
- Employed in batches, fry the onion rings, turning them from time to time, until crisp and golden, about 3 minutes. Transfer these to the wire rack to empty briefly. Season gently with salt and serve immediately.
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