Eat these crunchy golden beauties as hot as you can stand.
Choose your condiment - lemon-infused vinegar or vinegar salt - and
3onions, cut into 1cm-thick rings250 ml (1 cup)buttermilkFor deep-frying:vegetable oilFor dusting:seasoned plain flourVinegar salt60 ml (¼ cup)white wine vinegar50 gmsea salt flakes1½ tspwhite peppercorns, coarsely crushed in a mortar and pestleLemon-infused vinegar180 mlwhite wine vinegarThinlypeeled rind of ½ lemonButtermilk batter150 gm (1 cup)plain flour125 ml (½ cup)buttermilk80 mlbeer
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.
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.
Separate onion into rings, place in a large bowl, add buttermilk, season to taste and mix to combine. Stand for 30 minutes.
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.
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.