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FEATURE RECIPE
Onion rings with salt and vinegar
Eat these crunchy golden beauties as hot as you can stand. Choose your condiment – lemon-infused vinegar or vinegar salt – and dip away.
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Serves
4
Cooking Time
Prep time 15 mins, cook 25 mins (plus standing, cooling)
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3
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onions, cut into 1cm-thick rings
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250 ml (1 cup)
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buttermilk
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For deep-frying:
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vegetable oil
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For dusting:
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seasoned plain flour
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| Vinegar salt |
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60 ml (¼ cup)
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white wine vinegar
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50 gm
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sea salt flakes
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1½ tsp
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white peppercorns, coarsely crushed in a mortar and pestle
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| Lemon-infused vinegar |
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180 ml
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white wine vinegar
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Thinly
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peeled rind of ½ lemon
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| Buttermilk batter |
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150 gm (1 cup)
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plain flour
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125 ml (½ cup)
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buttermilk
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80 ml
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beer
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1
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For vinegar salt, preheat oven to 180C. Combine vinegar and salt in a small bowl, spread on a baking tray lined with baking paper and cook until crisp and dried (8-10 minutes). Coarsely crumble into flakes, combine with pepper and set aside.
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2
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Meanwhile, for lemon-infused vinegar, combine vinegar and lemon rind in a small saucepan, bring to the simmer over medium-high heat, reduce heat to medium and simmer until reduced by half (8-10 minutes), then set aside to cool.
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3
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Separate onion into rings, place in a large bowl, add buttermilk, season to taste and mix to combine. Stand for 30 minutes.
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4
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Meanwhile, for buttermilk batter, place flour in a bowl, season to taste and make a well in centre. Add buttermilk and beer to well, then whisk until smooth and combined. Stand for 30 minutes.
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5
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Preheat oil in a deep-fryer or large saucepan to 180C. Drain onion (discard buttermilk), dust in seasoned flour, then dip in buttermilk batter, shaking off excess in between. Deep-fry in batches, turning occasionally, until crisp and golden (2-3 minutes; be careful as hot oil may spit). Drain on absorbent paper and serve hot with lemon-infused vinegar and vinegar salt.
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This recipe is from the August 2010 issue of Australian Gourmet Traveller.
Drink Suggestion Cold lager.
RECIPE Emma Knowles & Lisa Featherby
PHOTOGRAPHY Ben Dearnley
STYLING Vanessa Austin, Emma Knowles & Lisa Featherby
DRINK SUGGESTION Max Allen
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