Ingredients:
2 medium Texas 1015 sweet onions, cut into 1/4-inch rings
1 1/2 cups buttermilk
2 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon Dave’s Chipotle Powder 
1/2 teaspoon oregano
1/2 teaspoon ground cumin
Extravagonzo Roasted Garlic Culinary Oil for frying
Melinda’s Jalapeno Ketchup, Habanero Ketchup, or Jolokia Ketchup

Method:
Place the onion slices in a large bowl and cover with the buttermilk. Allow to soak for 15 minutes.

Mix together the flour, salt, black pepper, Dave’s Chipotle Powder , oregano and cumin. Taste and adjust seasonings. Divide the flour mixture, placing half in a large food-safe plastic bag and the other half on a plate.

Heat up 2 inches of Extravagonzo Roasted Garlic Culinary Oil in a large pot or cast-iron skillet to 350 degrees. Line a large baking sheet with paper towels.

To batter the onions, remove them from the buttermilk, reserving the buttermilk in the bowl, and place them in the plastic-bag with the flour. Shake until coated. Working one-at-a time or in small batches, take the floured onions and dip back into the buttermilk and then dredge in the flour on a plate. Fry in the hot Extravagonzo Roasted Garlic Culinary Oil until light brown, for about 2 minutes, turning once. Drain on paper towels.

Serve warm with Melinda’s Jalapeno Ketchup, Habanero Ketchup, or Jolokia Ketchup
Yield: 4-6 servings