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    Buttermilk onion rings

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    Buttermilk onion rings

    • Vegetarian
    • 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

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    This recipe first appeared in the Harvest section of Waitrose Food, September 2016 issue. Download the Waitose Food app for the full issue

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