Buttermilk Onion Crisps

Whew!!! The holidays are finally over and this year I can't say that I am sorry. The Fly Rod Gawds Mother has had some pretty serious health issues and adding hospital tests and doctor visits to the already hectic season really wore me out.

I have been trying to get these french fried onions posted since New Year's day but haven't been able to get to it. Well, I probably could have but we had to watch the bowl games. And then, I had to get the Christmas lights down, at least from the front porch. (I was beginning to feel a little Gretchen Wilsonish).

So everything, is finally down and boxed, just waiting for The Fly Rod Gawd to stow the boxes in the shed. I am always surprised at how blah the house looks when the decorations come down.

Anywhoo, these crispy onions are the result of my first experiment with the mandolin Santa brought me for Christmas. I have been wanting one for a long time now and it is one of those things that I just wouldn't buy for myself. Well all I have to say is: THANK YOU SANTA! I LOVE IT.

It made these crispy fried onions sooooo easy. Just zip zip zip and they were sliced perfectly. Now I just have to figure out how to keep from eating them so I have enough for everyone else. They made the perfect football snack and I think they would make the perfect topper for mac and cheese.

Buttermilk Onion Crisps

3 large onions
1 cup self rising flour
1 tablespoon fresh ground black pepper
1 tablespoon ground sage
1 large egg
1/2 cup buttermilk
3 cups canola oil
Kosher salt or Celery Salt

Peel the onions and slice thin on a mandolin. Pat dry with paper towels and place in a large bowl. Mix together the flour, pepper and sage. Spoon some of the flour mixture over the onions and stir to lightly coat. Beat together the egg and butter milk. Pour some of the egg mixture over the onions. Stir to evenly coat. Spoon the remaining flour mixture over the onions and stir to coat.

Heat the oil in a heavy bottom pan to 375 degrees. Place the onions a little at a time in the hot oil, sitr with a fork to break apart and fry 3 to 4 minutes turning occasilnally until golden brown. Season with kosher salt or celery salt and serve warm.

Try not to eat too many!