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Onion rings with salt and vinegar

Australian Gourmet Traveller recipe for onion rings with salt and vinegar.

By Emma Knowles & Lisa Featherby
  • Serves 4
  • 15 mins preparation
  • 25 mins cooking plus standing, cooling
Onion rings with salt and vinegar
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.


  • 3 onions, cut into 1cm-thick rings
  • 250 ml buttermilk (1 cup)
  • For deep-frying: vegetable oil
  • For dusting: seasoned plain flour
Vinegar salt
  • 60 ml white wine vinegar (¼ cup)
  • 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 plain flour (1 cup)
  • 125 ml buttermilk (½ cup)
  • 80 ml beer


  • 1
    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.
  • 2
    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.
  • 3
    Separate onion into rings, place in a large bowl, add buttermilk, season to taste and mix to combine. Stand for 30 minutes.
  • 4
    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.
  • 5
    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.


Drink Suggestion: Cold lager. Drink suggestion by Max Allen

  • Author: Emma Knowles & Lisa Featherby