recipe · Side Dish

Crunchy Buttermilk Onion Rings

Hey blog, I’ve been neglecting you! Blogging for work has kind of taken over – and to be fair, it has paid off. Recipe Guru won Food and Drink Commercial Blog at the V by Very Blog Awards 2017! To say I was shocked is an understatement. The blog has since shifted focus away from food though, so I’m excited to get back to writing about food right here instead – starting with onion rings.

I love meat. Steak, ribs, roast chicken – gimme. There are times though when the side dishes overshadow the meat. Steak night is often one such occasion. My husband cooks the best steak. I like mine medium, he goes for medium rare and somehow they’re always perfect. He’s a steak genius. As good as his steak is, I’m all about the onion rings that accompany it. Sweet onions in a crunchy coating. What’s not to love? I’ve tried these with milk and lemon juice rather than buttermilk and they’re nowhere near as good. The buttermilk will soften them slightly, mellow the sometimes harsh flavour and help create a super thick and crunchy coating. I’ve kept things plain here with a simple seasoned flour/polenta mix but feel free to add some cayenne, smoked paprika or whatever spices you fancy.

Crunchy Buttermilk Onion Rings

Crunchy Buttermilk Onion Rings

Time taken: 15 minutes, plus 30 minutes soaking time
Serves 2 hungry people as a side

Ingredients

1 large onion
Buttermilk
⅔ cup plain flour
⅔ cup polenta
Salt and pepper
Oil for frying

Method

Slice the onion into thick rings and put them into a large bowl. Pour over enough buttermilk to cover the onions. Leave to soak for about 30 minutes.

To make the coating, combine the flour and polenta in a large bowl. Season well with plenty of salt and pepper.

Drop the sliced onions a few at a time into the flour mix. Cover them with the coating and press down on them to ensure they’re fully coated. Gently shake off the excess and keep them on a plate while you coat the remaining onions.

Raw Onion Rings

Heat the oil to 180°C in a large saucepan- about one-third full. To test the oil, drop a piece of the coating into the oil. You want it to sizzle gently on contact. Reduce the heat to medium and add the onion rings in batches. Fry for 2-3 minutes until golden brown and crispy. Remove the onion rings carefully and drain them on a baking tray lined with kitchen paper. Keep them warm in the oven while you cook the remaining onion rings.

Season the onion rings to taste and pile them into a dish to serve.

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