• Vegetable oil (for frying to at least 3" depth)
• 1 jumbo Vidalia onion
• 1 1/4 cup buttermilk
• 1 1/2 cup cornmeal
• 1 tsp salt
• 1 tsp black pepper
  
  
• Horseradish Aioli ingredients
• 1/2 cup mayonnaise
• 2 Tbsp horseradish
• 1/2 lemon (juice)
• Dash of salt
• Fresh cracked black pepper to taste

Peel and thinly slice the onion. Use a mandolin slicer set between 1/8 and 1/4 inch.

Pour the buttermilk into a large bowl and add the onions, carefully separating the rings with your fingers.

In a pie plate or similar dish toss together the cornmeal, salt and pepper.

Heat the oil in a large pot to a temperature of 340-350° F.

When the oil is hot, grab a handful of rings from the buttermilk and let the excess drip off. Toss them in the cornmeal, coating all surfaces. Shake off any excess before dropping them in the oil. Fry for about a minute and a half, until golden and crispy.

Drain on paper towels. (Fry the onions in batches to avoid crowding the pan.)

Mix the horseradish aioli ingredients together and serve with the onion strings.