The best buttermilk onion rings

Name: The best buttermilk onion rings
Total time: 20 min
Yield: 6
Ingredients: 3 onions; 100 g plain flour; 300 ml buttermilk; 300 ml fine cornmeal; cayenne pepper; paprika; 2 litres sunflower oil

Crispy & delicious

Vegetarianv

Serves 6

Cooks In20 minutes plus drying overnight

DifficultyNot too tricky

Jamie Magazine Vegetables Snacks

Nutrition per serving

Calories 478 24%
Fat 23g 33%
Saturates 2.7g 14%
Sugars 7.8g 9%
Salt 0.4g 7%
Protein 9.1g 18%
Carbs 59.1g 23%
Fibre 2.9g -

Of an adult's reference intake

Jamie Magazine

By Joss Herd

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Ingredients

3 onions
100 g plain flour
300 ml buttermilk
300 ml fine cornmeal
cayenne pepper
paprika
2 litres sunflower oil

Tap For Method

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Jamie Magazine

By Joss Herd

Tap For Ingredients

Method

The day before you want to serve them, peel and cut the onions into 3mm rings, then lay them out on a tray lined with kitchen paper. Leave in the fridge overnight to dry out.
When you’re ready to cook, scatter the flour on a plate and season with sea salt and black pepper.
Pour the buttermilk into a shallow bowl, and sprinkle the cornmeal with a sprinkling each of cayenne pepper and paprika on another. Arrange the plates in this order.
Pour the oil into a heavy-bottomed pan and heat to 180°C, or until a cube of bread dropped in the oil turns golden in 10 seconds.
Toss the onion rings in the flour, then the buttermilk, and finally coat in the cornmeal.
Working in batches, pop them in the oil and fry for about 1 minute, or until crispy, flipping them if needed.
Remove with a metal spoon, and drain on kitchen paper.