Extra-Crunchy Buttermilk Onion Rings with Horseradish Dip
Inspired by techniques from America's Test Kitchen and Serious Eats.
Thick onion rings are dipped twice in buttermilk and shaken in seasoned flour, cornflour and baking powder for a shaggy coating, fried at 190 °C and served with a horseradish mayonnaise.
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Method
- 1
Make the dip. Mix the mayonnaise, horseradish, lemon juice and cayenne and chill.
- 2
Set up. Warm the oven to 100 °C, pour the buttermilk into a bowl and put the seasoned flour mixture in a bag.
- 3
Cut. Slice the onions 1 cm thick and keep the rings wider than 5 cm.
- 4
Coat twice. Dip the rings in buttermilk and shake in the flour bag, then repeat for a thick crust.
- 5
Fry. Fry in three batches at 190 °C for 3-4 minutes until deep golden.
- 6
Serve. Drain, keep warm in the oven and serve hot with the dip.
Storage
Best fried and eaten the same day. Cool leftovers, refrigerate within 2 hours and eat within 2 days, re-crisped in a 200 °C oven for 6-8 minutes until piping hot.
Equipment
- 2 large mixing bowls
- large paper bag or lidded box
- sharp knife
- 2 rimmed baking trays
- large Dutch oven or deep heavy pan
- cooking thermometer
- spider or slotted spoon
- wire rack
- oven (for keeping warm)
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 433 kcal |
| Protein | 5.1 g |
| Carbohydrate | 38.8 g |
| of which sugars | 6.6 g |
| of which free sugars | 0.1 g |
| Fat | 29 g |
| of which saturates | 3.6 g |
| Fibre | 3.1 g |
| Salt | 1.62 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
