1 C. all purpose flour

3 C. buttermilk

Pinch of cayenne

Salt

4 large Vidalia onions, peeled and cut crosswise into 3/4-inch slices

4 C. peanut oil

4 C. all purpose flour seasoned with salt and pepper

 

Combine buttermilk, flour, cayenne and salt in a large bowl until smooth. Soak the onion rings in the batter for 2 hours in the refrigerator. Using side burner. Heat oil in a large saucepan to 375 degrees F. In batches, remove onion rings from batter and dredge in the seasoned flour mixture. Fry for 3 to 4 minutes or until golden brown. Drain on paper towels and season immediately with salt.

 

Grilled Tomato Aioli:

 

2 plum tomatoes, grilled, seeds and skin removed and coarsely chopped

2 C. good quality mayonnaise

3 cloves garlic, coarsely chopped

2 T. fresh lime juice

Pinch of cayenne

Salt

 

Place all ingredients in a blender and blend until smooth. Season with cayenne and salt.