Deep-Fried Spring Onions

• Vegetable oil, for frying
• 1 cup buttermilk
• 1 cup flour
• 8 spring onions
• Salt

1. In a large, deep pot, pour in 2 inches of oil and heat to 350 degrees.
2. Put the buttermilk and flour in separate shallow bowls.
3. Trim the tops of the onions so they fit comfortably in the pan.
4. Remove the outer layer and trim the bottom of each onion, then halve them lengthwise (or wedge them if they are thick).
5. Dip half the onions in buttermilk, then dredge in flour and fry for 3 to 4 minutes, until golden brown and tender.
6. Remove to a paper-towel-lined plate and season with salt.
7. Repeat with remaining onions.

vegetable oil, buttermilk, flour, onions, salt

Taken from cooking.nytimes.com/recipes/1017301 (may not work)