1 teaspoon sugar (if you are not using sweet onions)
Peanut oil (for deep frying)
Cut the onions into 1/4-inch slices. In a non-reactive dish, soak onions in buttermilk
for 30 to 60 minutes.
In a brown paper bag, combine flour, salt, chili powder, chile and, if needed,
Drain onions, and dredge them in the seasoned flour. Pour at least 4 inches of
oil into a heavy saucepan at least twice that deep.
Heat oil to 375 degrees F. If the oil smokes before reaching the correct temperature,
it cannot be used for deep frying. Use only fresh, unused oil.
Fry the onion in batches, about 2 to 3 minutes, or until they are golden. For
the crispiest results, drain onions on paper towels and spread them on a serving
platter. Don't pile them into a basket, where they are likely to get soggy.
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