2 yellow onions, peeled & cut into 1/2 inch sections, rings pulled apart
2 cups buttermilk
1 1/2 cups Bob’s Red Mill all purpose gluten free flour
1/4 cup medium yellow cornmeal
3 liters coconut oil
Fresh ground pepper
1. Preheat your oven to 200°F (you will keep your onion rings crisp and warm in there as you do them in batches).
2. In a medium bowl, combine the buttermilk, 1 1/2 tsp. salt and a tsp. fresh ground pepper. mix and toss in your onion rings, toss to coat and let sit for at least 15 minutes.
3. In another bowl, combine the flour, cornmeal, 1 tsp. salt & 1/2 tsp. fresh ground pepper.
4. Preheat your vegetable oil to 350°F. We used a deep fryer, but you could easily use a dutch oven and an attached candy thermometer. (note we did our deep frying in the garage so as to avoid stinking up my little house with the scent of frying oil)
5. When your oil is hot, dredge a few onion rings in the flour mixture and place in the oil. You must work in small batches so don’t crowd them! Cook for a total of 2 minutes, turning once with some tongs about half way through the cook time.
6. Remove your batch of onion rings from the oil and place on a paper towel lined cookie sheet, salt lightly. Place the cookie sheet in the preheated oven to keep the onion rings warm and crisp for up to 30 minutes while you deep fry the rest.
7. Eventually you will tire of making onion rings and then you will know you have enough. Serve with ketchup, and dinner (if you have any room after gorging yourself on crispy onion rings.)