3-4 large Vidalia onions sliced 1/4” thick and separated into rings
Cornstarch for dusting
1 ½ cups AP Flour
1 cup Yellow cornmeal
Salt and Pepper to taste
3-4 cups buttermilk
Canola Oil for frying

Place sliced onions in cornstarch to coat.  Shake off excess cornstarch.

Mix flour, cornmeal, salt, pepper together to combine.  Add buttermilk and mix to make a batter. Dredge the coated onion rings in the batter and fry in 375-degree oil until golden brown.

Remove from oil to a cookie sheet lined with paper towels to drain.  Season with sea salt immediately.