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  Chef Sean Griffin's
Super Bowl XL:

Caesars Palace
3570 Las Vegas Blvd. S
Las Vegas, Nevada 89109


Buttermilk Onion Rings with Smoked Paprika
Chef Sean Griffin of Neros at Ceasars Palace – Las Vegas, NV
Adapted by

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.

  • Rising Star Chef Sean Griffin
  • A Suped-Up Super Bowl Sunday

  •    Published: January 2006
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