• Vegetable oil or canola oil, for frying
• 1 yellow-skin onion
• 1 cup sour cream
• About 1 cup buttermilk
• Salt and pepper
• 1/4 cup chives, finely chopped
• 1 1/2 cups flour, for dredging
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Heat 2 inches of oil in a deep-sided pan over medium to medium-high heat. Cut the onios into 3/4-inch-thick to 1-inch-thick rings.

Whisk together the sour cream and buttermilk and season with salt, pepper and chives. Pour the flour into a shallow dish and season it with salt and pepper as well. Double-coat the rings in buttermilk and flour. Add the rings to the hot oil and fry to crispy and golden, a few rings at a time.

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