Crispy Onion Rings

Preparation

Peel and slice the onions into about ¾-inch wide slices. Separate the slices of onion into rings.

In a large bowl with a flat bottom or a casserole dish, add the buttermilk.

Add the onion rings into the buttermilk. Next, add the hot sauce (or Tabasco sauce), a dash of salt and the black pepper. Mix the onions into the buttermilk so that the onion rings are evenly coated with the mixture.

Add the pastry flour and the cayenne pepper to a medium size bowl and stir together.

Then add the panko bread crumbs to a similar size bowl.

Mix up the onion rings again in the buttermilk mixture.

Add the onion rings one at a time into the flour bowl and cover the onion completely with the flour.

Then dip the floured onion rings (one at a time) back into the buttermilk mixture.

Next, dip each one into the panko bread crumbs covering each ring completely with the crumbs. Set the coated rings on a plate and repeat coating all of them.

Heat a large skillet on medium heat and add the oil.

To see if the oil is hot enough, take a pinch of flour and sprinkle it in the skillet. If it starts to bubble then the oil should be ready. If not, continue heating it until it does.

Add the breaded onion rings to the hot oil (about 4 or 5 at a time).

When the bottom side of the onion ring turns a golden color, use a cooking fork to turn the onion ring over to the other side.

When both sides of the onion rings turn a golden color, remove them from the oil onto a paper towel while cooking the remaining rings.

Salt the onion rings to taste.

Serve with ketchup or your favorite dipping sauce.