2 large sweet onions, like Vidalia
2 cups buttermilk
Cut the onions into 1/2 inch slices, and soak in the buttermilk for at least a couple of hours
DRY MIX:
1 cup flour
1 tsp salt
1 tsp pepper
1 tsp granulated garlic
WET MIX:
1 cup flour
12 oz beer
Shake the excess buttermilk off of an onion ring. Coat with the dry mix. Dip into the wet batter. Fry at about 375 degrees until golden. Drain on paper towels.
You can make a dipping sauce to go with, if you’d like. I usually make this stuff we call Angela’s Sauce, because my daughter-in-law Angela thinks it would be good on anything.
1 large bell pepper
1 cup sour cream
1/2 cup mayo
3 Tbsp sun dried tomatoes
1 Tbsp lime juice
1/2 tsp pepper
3 Tbsp white wine
1 tsp salt
1 Tbsp crushed garlic
Dash of hot sauce, or a pinch of cayenne pepper if desired
Roast the bell pepper until the skin is charred. Peel it and scrape out the seeds. Throw everything in a blender, or use an immersion blender to blend until smooth.