1/2 c. buttermilk
1/2 c. prepared Ranch dressing
2 large onions, sliced 1/2-inch
thick and separated into rings
2 c. self-rising flour
2 tsp. garlic salt
2 tsp. lemon pepper
1/2 tsp. cayenne pepper
2 eggs, slightly beaten with 2
In a large bowl, combine buttermilk and Ranch dressing; blend well. Add onions and
toss until well coated. Cover; refreigerate at least 1 hour or overnight. fill a large
deep-fry pot or fryer with oil and heat to 325-350 degrees. In a large bowl, combine flour, garlic salt, lemon pepper and cayenne
pepper; blend well. Working in small batches, place onion rings in flour mixture; coat well.
Remove; dip into egg mixture. Return rings to flour mixture; coat well. Lightly shake off
excess flour; fry until golden brown. Drain on paper towels. Makes 4 servings.