From: Chef Zeb Stevenson, Watershed on Peachtree in Atlanta. Yield: 2 to 4 servings.
4 medium yellow onions
4 cups buttermilk
1 lb. white flour
3 cups cornmeal
1/3 lb. cornstarch
2 tsp. sea salt
as needed, peanut oil
to taste, kosher salt
Peel and thinly slice onions; chill for 2 hours or overnight.
Combine eggs and buttermilk and set aside, keeping cold. Combine dry ingredients and set aside. In a deep fryer, heat peanut oil to 350°F.
Dip onion rings into egg wash, and allow excess to drip back into the container, keeping one hand dry. Drop the dipped onion rings into the dredge and with dry hand, mix gently until well-coated and dry.
Drop coated rings into frying oil and cook until golden brown. Rings will tend to float to the top, so rotate them with tongs as necessary for even cooking. Be careful of the hot steam emitted during the first minute of cooking. Pull rings out of frying oil and allow to drip and cool for 1 minute. Toss gently into a paper towel-lined bowl and season generously with kosher salt while still hot. Serve immediately.