Buttermilk onion rings

  • Preparation time: 10 minutes
  • Cooking time: 10-15
  • Total time: 20-25 minutes
  • Serves:4-6


    284ml carton buttermilk
    1 egg, beaten
    100g plain flour
    100g fine polenta
    30g cornflour
    1 tsp cayenne pepper
    ½ tsp fine sea salt
    sunflower oil, for frying
    1 large onion, cut into 1cm rings


    1. Beat the buttermilk and egg in a bowl. In a separate bowl, mix together the flour, polenta, cornflour, cayenne and sea salt. Heat 5cm sunflower oil in a deep, heavy-based pan until hot enough to turn a cube of bread brown in 10 seconds.

    2. Separate the onion rings; toss first in the flour mixture and then dip in the buttermilk. Shake off any excess, then roll in the dry mixture again. Drop into the oil and cook for 1-2 minutes, in batches if needed, until crisp and golden. Drain on kitchen paper and serve warm with tomato ketchup, if liked. SF

    This recipe first appeared in the Harvest section of Waitrose Food, September 2016 issue. Download the Waitose Food app for the full issue

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