Eat these crunchy golden beauties as hot as you can stand. Choose your condiment - lemon-infused vinegar or vinegar salt - and dip away.
- 3 onions, cut into 1cm-thick rings
- 250 ml buttermilk (1 cup)
- For deep-frying: vegetable oil
- For dusting: seasoned plain flour
- 60 ml white wine vinegar (¼ cup)
- 50 gm sea salt flakes
- 1½ tsp white peppercorns, coarsely crushed in a mortar and pestle
- 180 ml white wine vinegar
- Thinly peeled rind of ½ lemon
- 150 gm plain flour (1 cup)
- 125 ml buttermilk (½ cup)
- 80 ml beer
- 1For 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.
- 2Meanwhile, 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.
- 3Separate onion into rings, place in a large bowl, add buttermilk, season to taste and mix to combine. Stand for 30 minutes.
- 4Meanwhile, 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.
- 5Preheat 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.
Drink Suggestion: Cold lager. Drink suggestion by Max Allen
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