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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.

You'll need

3 onions, cut into 1cm-thick rings 250 ml (1 cup) buttermilk For deep-frying: vegetable oil For dusting: seasoned plain flour   Vinegar salt 60 ml (¼ cup) white wine vinegar 50 gm sea salt flakes 1½ tsp white peppercorns, coarsely crushed in a mortar and pestle   Lemon-infused vinegar 180 ml white wine vinegar Thinly peeled rind of ½ lemon   Buttermilk batter 150 gm (1 cup) plain flour 125 ml (½ cup) buttermilk 80 ml beer


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • Separate onion into rings, place in a large bowl, add buttermilk, season to taste and mix to combine. Stand for 30 minutes.
  • 04
  • 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.
  • 05
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Cold lager.

Featured in

Aug 2010

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