Buttermilk Onion Rings with Peach-Habanero Ketchup

Directions

1. Slice onions into 1/2-inch-thick rounds and separate into rings; set aside.

2. In large bowl, whisk buttermilk and egg together until blended. Add onion rings, toss to coat and let stand 20 minutes.

3. Meanwhile, set two cooling racks on top of two large baking sheets. In large bowl, stir together preserves, ketchup, habanero and lime juice.

4. In large paper bag, combine flour, baking powder, salt and pepper. Remove some rings from buttermilk, add to bag and shake to coat lightly.

5. Arrange rings on one prepared rack. Repeat flouring process with remaining rings. Dip rings again in buttermilk, toss in flour and return to rack. Let rings stand 10 minutes to set coating.

6. Meanwhile, in large Dutch oven, heat oil over medium-high heat. When temperature reaches 350°F, fry rings in batches until crisp and golden, turning occasionally with slotted spoon (do not crowd pot or temperature will drop too low and cause rings to become greasy). Transfer rings to second rack set over baking sheet; let drain.
Repeat frying with remaining rings. (If desired, keep rings warm in 200°F oven.)
Repeat frying with remaining rings. (If desired, keep rings warm in 200°F oven.)
Serve onion rings with peach-habanero ketchup on the side.

Air-Fryer Version:
To use an air-fryer, follow steps 1 and 2. When ready to cook, heat fryer to 375°F and arrange some rings in single layer on fryer basket. Lightly spritz rings on both sides with nonstick cooking spray and cook 10 minutes, turning halfway through. Repeat with remaining rings.