Southwestern Onion Rings

• 4 cups buttermilk
• 2 large Vidalia onions (about 2 pounds), cut into 1/4-inch-thick rounds, separated into rings
• Vegetable oil (for deep frying)
• 3 cups all purpose flour
• 3 tablespoons ground cumin
• 3 tablespoon chili powder
• 1 tablespoon salt
• 1 tablespoon cayenne pepper

1. Place buttermilk in large bowl.
2. Add onion rings and toss to coat.
3. Let stand at room temperature 20 minutes or up to 1 hour, turning onions occasionally.
4. Pour enough oil into heavy large saucepan to reach depth of 3 inches.
5. Heat to 350F.
6. Mix flour, cumin, chili powder, salt and cayenne in large bowl.
7. Remove 1 handful of onion rings from buttermilk; add to flour mixture and toss to coat.
8. Add onion rings to oil; cook until crisp and golden brown, about 2 minutes.
9. Using tongs, transfer to paper towels and drain.
10. Repeat with remaining onion rings in batches.
11. Mound in bowl and serve.

buttermilk, vidalia onions, vegetable oil, flour, ground cumin, chili powder, salt, cayenne pepper

Taken from www.epicurious.com/recipes/food/views/southwestern-onion-rings-2244 (may not work)