This is a fun summertime recipe for when the Vidalias (or Mauis) are in season. It's great with barbecued steak and beer. I hope you enjoy!

Southwestern Onion Rings

4 cups Buttermilk
2 large Vidalia onions (about 2 pounds), cut into 1/4'' thick rounds, separated into rings

Vegetable oil for deep frying

3 cups all purpose flour
3 tblsp. ground cumin
3 tblsp chile powder
1 tblsp salt
1 tblsp cayenne pepper

Place buttermilk in large bowl. Add onion rings and toss to coat. Let stand at toom temperature 20 minutes or up to 1 hour, turning onions occasionally.

Pour enough oil into heavy large saucepan to reach depth of 3 inches. Heat to 350 degrees.

Mix flour, cumin, chili powder, salt and cayenne in large bowl. Remove ! handful of onion rings from buttermilk; add to flour mixture and toss to coat. Add onion fings to oil, cook until crisp and golden brown, about 2 minutes. Using tongs, transfer to paper towels and drain. Repeat with remaining onion rings in batches. Mound in bowl and serve. (Tip: make extra. These go fast!)

Bon Appetit Magazine, June 1996.

Enjoy!