Instructions: Combine onion rings, buttermilk and 1 teaspoon ground cumin in large bowl.

Let soak 1 hour, stirring occasionally.

Pour oil into large saucepan to depth of 1 1/2 inches; heat to 375F. Mix flour, cornmeal, salt, pepper and remaining 1/2 teaspoon cumin in cake pan.

Drain onion rings. Working in batches, add a few onion rings to flour mixture and turn to coat. Add to oil and fry until golden brown, about 45 seconds. Drain on paper towels. Sprinkle with salt and pepper and serve.

Serves 2.

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