FRIED SPRING ONIONS
3 large onions bunches spring
1 1 ⁄3 cups flour
1 cup cornmeal, preferably Golden Pheasant
1 1 ⁄4 teaspoons onion powder
1 1 ⁄4 teaspoons garlic powder
2 teaspoons salt, plus
more for garnishing
2 cups buttermilk
Oil for deep frying
Chopped parsley, for garnish
Calabrian chile aioli
1. Clean and trim the spring onions, keeping about 3 inches of the green attached to each bulb. Keep the bulbs intact if small; halve or quarter the bulbs if large.
2. In a shallow baking dish or container large enough to hold the onions, whisk together the flour, cornmeal, onion powder, garlic powder and salt. In a separate shallow container, pour the buttermilk.
3. Dip the onions in buttermilk, then toss in the cornmeal flour mixture to coat. Place the onions on a tray lined with parchment until ready to fry.
4. Heat a heavy pot half-filled with oil until a thermometer inserted reads 350 degrees. Fry the onions, a few at a time, until golden, 3 to 5 minutes. Remove them with a slotted spoon and place on a cooling rack to drain. Repeat with the remaining onions.
5. Serve the onions on individual serving plates, topped with a sprinkling of salt and chopped parsley and next to a dipping bowl of aioli.