Buttermilk Onion Rings

Onion RingsSoaking in buttermilk makes these onion rings meltingly tender, and the polenta gives them a nice crunch.

I’ve also found that replacing the plain flour with gram flour is a pretty cheap and easy way to win you the love and adoration of gluten-free friends and family, without making the onion rings any less delicious.

What you need

  • About 1 large onion per 2 people
  • 300ml buttermilk
  • About 150g of plain flour or gram flour
  • 1 tsp polenta
  • Generous pinch of salt and pepper
  • Cayenne powder to taste (optional)

What to do

Peel your onions whole and cut them into disks about 1cm thick. Discard the root and tip ends. Gently pop the individual rings apart with your thumb. Soak in the buttermilk for 30 mins.

Meanwhile, mix all the remaining dry ingredients in a separate bowl or tray. Take the onion rings out of the buttermilk and toss in the flour mix a few at a time, until they’re all coated well. Fry in small batches at 170C until golden brown all over. Serve immediately.

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