Crispy Jalapeño & Onion Petals

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These crispy, fried titbits make a great side dish or topping for meatballs and burgers. Leave the seeds in the jalapeños for an extra kick.

Ingredients

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1 large yellow onion, peeled

2 jalapeños

1 1/2 cups buttermilk

1 1/2 cups all-purpose flour

2 teaspoons kosher salt

Plenty of freshly ground black pepper

Canola oil, for frying

a deep-fry thermometer

Cut the onion in half and then into wedges. Separate the onion layers and add them to a bowl. Slice the jalapeños (seeds and all if you like things spicy) into very thin rounds and add to the bowl. Pour over the buttermilk and stir to combine. Let sit while you get the remaining ingredients together.
Combine the flour, salt and a generous pinch of black pepper in a separate bowl, then set aside.
Add 1 inch of oil to a large, heavy-bottom skillet. Heat to 375 degrees F or until a pinch of the flour sizzles when added to the skillet.
Using tongs, remove a handful of onions and jalapeños from the buttermilk and immediately dunk into the flour mixture, thoroughly coating them. Tap them on the inside of the bowl to shake off the excess.
Carefully add the coated onions and jalapeños to the hot oil, breaking them up with a spoon, so they don’t stick together. Cook until golden brown, 1 to 2 minutes.
Remove with a slotted spoon and drain on a paper-towel lined plate. Repeat with the remaining onions and jalapeños.
Serve immediately.