Peppered Onion Rings

Ingredients:

1 large white onion, peeled and sliced paper thin on a slicer or very sharp mandoline

4 cups (950 ml) buttermilk

1 teaspoon (2 g) plus 1 tablespoon (6 g) ground black pepper, divided

1 teaspoon (1.8 g) plus 1 tablespoon (5.3 g) cayenne pepper, divided

1 teaspoon (2.5 g) plus 1 tablespoon (7 g) smoked paprika (unsmoked is okay, too), divided

Oil, for frying

3 cups (420 g) cornmeal

2 cups (250 g) flour

Kosher salt and fresh cracked black pepper, for seasoning

Espelette or togarashi pepper, for seasoning

SPECIAL EQUIPMENT:

Deep fryer, optional

Method:

Place the onion slices in a large bowl and pour the buttermilk over them. Season with 1 teaspoon each of the black pepper (2g), cayenne (1.8 g), and paprika (2.5 g). Toss lightly.

Cover and marinate for 4 to 12 hours, refrigerated. In a deep fryer or deep saucepan, heat oil to 250°F (120°C, gas mark 1/2).

In a large bowl, mix the remaining tablespoons of black pepper (6 g), cayenne (5.3 g), and paprika (7 g) with the cornmeal and flour. Strain the onions well in a colander, tossing and pressing down on them to remove liquid, and add them all to the dry mixture, tossing and separating until every onion ring is coated and looks dry.

Working with a few rings at a time, lift them out of the bowl, shaking off excess coating. Fill the fryer basket half full and cook for 3 to 5 minutes until the rings are just past golden brown. Make sure not to overcrowd, as this will slow down cooking and make the rings greasy.

Remove from the fryer or pan and place on a drying tray lined with paper towel or a paper grocery bag. Immediately season with salt, pepper, and espelette or togarashi pepper.

Repeat the process until all the onions are cooked. Eat immediately or, once cooled, place in an airtight container and store at room temperature for up to 2 days. YIELD: About 6 cups (290 g)

Peppered Onion Rings