Jack Stack BBQ
4 large yellow onions, peeled
4 1⁄4 cups flour
1 cup cornmeal
3⁄4 cup cornstarch
1⁄3 cup baking powder
2 tablespoons dried parsley
2 tablespoons seasoned salt, such as Lawry's
1 cup milk
1 cup buttermilk
Cut the onions crosswise into 1 inch thick slices and separate into rings. Place the rings in a large bowl of cold water and soak for at least 30 minutes to remove any bitterness.
To make dry batter, mix together 2 1⁄4 cups of the flour, cornmeal, cornstarch, baking powder, parsley, and seasoned salt in a large bowl, then cover and set aside.
Pour enough oil into a cast iron pot to come to a depth of 3 inches. Heat over medium high heat to 325 to 350 degrees. Put the remaining 2 cups of flour in a bowl. In another bowl, mix together the milk and buttermilk.
Drain onions. Working in batches, about 3 to 5 rings at a time, dredge onions in flour, then dip in milk mixture, then dredge in dry batter. Immediately fry onions in hot oil until crisp and golden, about 2 minutes. Use tongs or a slotted spoon to remove onion rings from oil; drain well on paper towels before serving. Serves 8.