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
Average user rating