Chef Sean Griffin of Neros
at Ceasars Palace –
Las Vegas, NV
Adapted by StarChefs.com
Yield: 10 Servings
- 1 pound flour
- 2½ Tablespoons cayenne pepper
- 5 Tablespoons paprika
- 2½ Tablespoons ground cumin
- 6 Tablespoons salt, plus additional to taste
- 8 large sweet onions, such as Walla Walla or Vidalia
- 1 quart buttermilk
- Smoked paprika to taste
- Pepper to taste
In a large bowl, combine the flour, cayenne pepper, paprika, cumin
and salt; mix well. Peel the onions and slice them into thin rounds
with a mandoline. Soak the onion rings in buttermilk for 30 minutes.
Squeeze excess buttermilk from the onions, and toss them in the
flour mixture. Shake off any excess flour and fry the onion rings
at 350°F until they are golden brown. Let oil drain off the
onions. Toss them with smoked paprika, salt and pepper, to taste.
To Assemble and Serve:
Sprinkle smoked paprika around a serving platter. Arrange the
onion rings around the platter and serve immediately.