57min 4 ppl
Onion Rings
39 minutes
4 people
Medium31–60 min or 7–12 steps
39 min · 6 steps
Medium: 31–60 min or 7–12 steps
310 kcalper person
Protein 6g
Carbs 42g
Fats 13g
About this dish
Thick rounds of sweet onion dipped in a buttermilk batter and crisp cornmeal-flour coating, deep-fried until golden and irresistibly crunchy.
Allergy Info
Dairy, Gluten
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Large onionsliced into 1.5cm rings, rings separated2
Dairy & Eggs
- buttermilk350 ml
Dried Goods
- Plain flourdivided150 g
- Cornmeal60 g
Spices & Seasonings
- Garlic powder0.5 tsp
- Smoked paprika0.5 tsp
- kosher saltdivided1 tsp
Oils & Condiments
- Vegetable Oilfor deep-frying1000 ml
Utensils
- Mixing bowl
- Large saucepan
- Meat thermometer
- Tongs
Method
1
Separate the onion slices into rings, cover with the buttermilk and leave to soak for 15 minutes.
Approx. 4 minutes
2
Whisk the flour, cornmeal, garlic powder, smoked paprika and half the kosher salt together in a bowl.
Approx. 4 minutes
3
Heat the vegetable oil in a large saucepan to 180°C, checking with a meat thermometer.
Approx. 8 minutes
4
Lift the onion rings from the buttermilk, letting the excess drip off, then dredge each ring in the flour mixture until fully coated.
Approx. 8 minutes
5
Fry the rings in batches for 3 minutes, turning once, until deep golden and crisp.
Approx. 12 minutes
6
Drain on kitchen paper and season with the remaining salt while still hot.
Approx. 3 minutes
