by Loic Leperlier, Chef, The Point Resort, Saranac Lake, New York
- 2 onions, sliced into rings
- 1 cup Frank’s Red Hot Sauce
- 1 cup flour, or more if needed
- ½ teaspoon salt
- ½ teaspoon garlic powder or onion powder
- Canola oil for frying
Marinate the onion slices in the hot sauce overnight.
When ready to cook, combine the flour, salt, and garlic or onion powder in a large bowl. Heat a pot of canola oil, a couple of inches deep, to 360°F (use a candy thermometer to monitor the temperature). Drain the onions from the hot sauce, dredge them in the seasoned flour, and toss to coat. Shake off excess flour and fry in hot oil for about 3 minutes, until golden brown. Season with additional salt if desired.