Buttermilk onion rings

  • Preparation time: 10 minutes
  • Cooking time: 10-15
  • Total time: 20-25 minutes

Serves: 4-6

Ingredients

284ml carton buttermilk
1 egg, beaten
100g plain flour
100g fine polenta
30g cornflour
1 tsp cayenne pepper
½ tsp fine sea salt
sunflower oil, for frying
1 large onion, cut into 1cm rings

Method

1. Beat the buttermilk and egg in a bowl. In a separate bowl, mix together the flour, polenta, cornflour, cayenne and sea salt. Heat 5cm sunflower oil in a deep, heavy-based pan until hot enough to turn a cube of bread brown in 10 seconds.

2. Separate the onion rings; toss first in the flour mixture and then dip in the buttermilk. Shake off any excess, then roll in the dry mixture again. Drop into the oil and cook for 1-2 minutes, in batches if needed, until crisp and golden. Drain on kitchen paper and serve warm with tomato ketchup, if liked. SF

1 Beat the buttermilk and egg in a bowl. In a separate bowl, mix together the flour, polenta, cornflour, cayenne and sea salt. Heat 5cm sunflower oil in a deep, heavy-based pan until hot enough to turn a cube of bread brown in 10 seconds. 2 Separate the onion rings; toss first in the flour mixture and then dip in the buttermilk. Shake off any excess, then roll in the dry mixture again. Drop into the oil and cook for 1-2 minutes, in batches if needed, until crisp and golden. Drain on kitchen paper and serve warm with tomato ketchup, if liked. SF Per serving (6) 1038kJ/247kcals/8.8g fat/1.3g saturated fat/35.8g carbs/4.6g sugars/1.3g fibre/ 6.1g protein/0.6g salt
1 Beat the buttermilk and egg in a bowl. In a separate bowl, mix together the flour, polenta, cornflour, cayenne and sea salt. Heat 5cm sunflower oil in a deep, heavy-based pan until hot enough to turn a cube of bread brown in 10 seconds. 2 Separate the onion rings; toss first in the flour mixture and then dip in the buttermilk. Shake off any excess, then roll in the dry mixture again. Drop into the oil and cook for 1-2 minutes, in batches if needed, until crisp and golden. Drain on kitchen paper and serve warm with tomato ketchup, if liked. SF Per serving (6) 1038kJ/247kcals/8.8g fat/1.3g saturated fat/35.8g carbs/4.6g sugars/1.3g fibre/ 6.1g protein/0.6g salt
1 Beat the buttermilk and egg in a bowl. In a separate bowl, mix together the flour, polenta, cornflour, cayenne and sea salt. Heat 5cm sunflower oil in a deep, heavy-based pan until hot enough to turn a cube of bread brown in 10 seconds. 2 Separate the onion rings; toss first in the flour mixture and then dip in the buttermilk. Shake off any excess, then roll in the dry mixture again. Drop into the oil and cook for 1-2 minutes, in batches if needed, until crisp and golden. Drain on kitchen paper and serve warm with tomato ketchup, if liked. SF Per serving (6) 1038kJ/247kcals/8.8g fat/1.3g saturated fat/35.8g carbs/4.6g sugars/1.3g fibre/ 6.1g protein/0.6g salt
1 Beat the buttermilk and egg in a bowl. In a separate bowl, mix together the flour, polenta, cornflour, cayenne and sea salt. Heat 5cm sunflower oil in a deep, heavy-based pan until hot enough to turn a cube of bread brown in 10 seconds. 2 Separate the onion rings; toss first in the flour mixture and then dip in the buttermilk. Shake off any excess, then roll in the dry mixture again. Drop into the oil and cook for 1-2 minutes, in batches if needed, until crisp and golden. Drain on kitchen paper and serve warm with tomato ketchup, if liked. SF Per serving (6) 1038kJ/247kcals/8.8g fat/1.3g saturated fat/35.8g carbs/4.6g sugars/1.3g fibre/ 6.1g protein/0.6g salt
1 Beat the buttermilk and egg in a bowl. In a separate bowl, mix together the flour, polenta, cornflour, cayenne and sea salt. Heat 5cm sunflower oil in a deep, heavy-based pan until hot enough to turn a cube of bread brown in 10 seconds. 2 Separate the onion rings; toss first in the flour mixture and then dip in the buttermilk. Shake off any excess, then roll in the dry mixture again. Drop into the oil and cook for 1-2 minutes, in batches if needed, until crisp and golden. Drain on kitchen paper and serve warm with tomato ketchup, if liked. SF Per serving (6) 1038kJ/247kcals/8.8g fat/1.3g saturated fat/35.8g carbs/4.6g sugars/1.3g fibre/ 6.1g protein/0.6g salt