Jamie Oliver

The best buttermilk onion rings

Crispy & delicious

The best buttermilk onion rings

Serves 6
Cooks In20 minutes plus drying overnight
DifficultyNot too tricky
Nutrition per serving
  • Calories
    478
    24%
  • Fat
    23g
    33%
  • Saturates
    2.7g
    14%
  • Protein
    9.1g
    18%
  • Carbs
    59.1g
    23%
  • Sugars
    7.8g
    9%
  • Salt
    0.4g
    7%
  • Fibre
    2.9g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Joss Herd
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Ingredients

  • 3 onions
  • 100 g plain flour
  • 300 ml buttermilk
  • 300 ml fine cornmeal
  • cayenne pepper
  • paprika
  • 2 litres sunflower oil
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Joss Herd

Share this Recipe

Tap For Ingredients

Method

  1. The day before you want to serve them, peel and cut the onions into 3mm rings, then lay them out on a tray lined with kitchen paper. Leave in the fridge overnight to dry out.
  2. When you’re ready to cook, scatter the flour on a plate and season with sea salt and black pepper.
  3. Pour the buttermilk into a shallow bowl, and sprinkle the cornmeal with a sprinkling each of cayenne pepper and paprika on another. Arrange the plates in this order.
  4. Pour the oil into a heavy-bottomed pan and heat to 180°C, or until a cube of bread dropped in the oil turns golden in 10 seconds.
  5. Toss the onion rings in the flour, then the buttermilk, and finally coat in the cornmeal.
  6. Working in batches, pop them in the oil and fry for about 1 minute, or until crispy, flipping them if needed.
  7. Remove with a metal spoon, and drain on kitchen paper.
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Nutrition per serving
  • Calories
    478
    24%
  • Fat
    23g
    33%
  • Saturates
    2.7g
    14%
  • Protein
    9.1g
    18%
  • Carbs
    59.1g
    23%
  • Sugars
    7.8g
    9%
  • Salt
    0.4g
    7%
  • Fibre
    2.9g
    -

Of an adult's reference intake