Start by cutting some thick rings of Walla Walla or any other sweet onion.
Soak the raw onion rings in buttermilk for at least an hour.
Mix together about 1 cup of gluten free flour mix, seasoned with 1 tsp salt and any other spices you like. Shake off excess buttermilk and dredge the onion through the flour.
1-1/4 cup gluten free flour mix
1 tsp baking powder
1 tsp salt
1 cup milk
mix together thoroughlySend the battered ring for a dip in a pool of canola oil heated to 350-375 degrees F until golden brown, about 3-5 minutes.
Drain and sprinkle with kosher salt.