Place the red onion in a dish and cover with buttermilk, tossing to coat. Soak 1 hour.
Mix together the flour, cornmeal, salt, pepper, paprika, garlic powder and cayenne pepper.
In a large pot or Dutch oven, pour 1 to 2 quarts canola oil, enough to fill 2 inches of the pot. Heat the oil to 375 degrees.
Using tongs, remove ¹∕³ cup onions from the buttermilk, place into the flour mixture and toss to coat. Shake off excess flour and carefully place the onions in the hot oil. Use a spider or a long-handled metal slotted spoon to lightly break up the onions; do not let them clump together.
As soon as the onions turn golden brown, about 2 minutes or less, use the slotted spoon or spider to transfer to a paper towel-lined plate. Repeat in batches.
2 cups buttermilk
1½ cups all-purpose flour
½ cup medium-grind cornmeal
1 Tbsp. kosher salt
1 tsp. freshly ground black pepper
1 tsp. paprika
1 tsp. garlic powder
¼ tsp. cayenne pepper
1 to 2 quarts canola oil, for frying
This article appears in October 2013.