|Cutting rings and pulling off the onion membrane. Removing the membrane helps the batter to stick to the onion. This step is a bit time consuming but well worth the effort.|
|All membranes removed. Onions are ready to soak in the buttermilk mixture.|
|Here are the onion rings dredged in the light dry coating and ready for the deep fryer.|
This batter is very thin and produces a light crispy onion ring.