4large yellow onionspeeled, cut into 1 inch slices
4 1/2cupsall-purpose flourseparated
1cupyellow cornmeal
3/4cupcornstarch
1/3cupbaking powder
2tablespoonsdried parsley
2tablespoonsLawry's seasoned salt
1cupbuttermilk
1cupmilk
Oil for frying
Instructions
Separate the onion slices into rings. Soak in cold water for 30 minutes. Drain well.
Heat up deep fat fryer to 350 degrees F.
Mix 2 1/4 cups flour, cornmeal, baking powder, parsley, and seasoned salt in a mixing bowl. Reserve.
Place the remaining flour in a separate bowl. Reserve.
Whisk the milk and buttermilk together. Reserve.
When the oil has come to temperature, bread the onions in batches and deep fry until golden. Drain on paper towels, and repeat procedure until all the onions have been fried.
To bread the onions
Place about 3 to 4 rings in the flour, then dip them in milk. Lift them from the milk mixture, then dredge them in the seasoned cornmeal flour. Immediately fry them. The key is to not overcrowd the fryer: if yours is large enough to do more at once, then do them in larger batches.