Jamie Magazine
By Joss Herd
20 mins plus drying overnight
Not Too Tricky
serves 6
Recipe From
Ingredients
3 onions
100g plain flour
300ml buttermilk
300g fine cornmeal, seasoned with cayenne pepper and paprika
2 litres sunflower oil
Method
- 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.
- When you’re ready to cook, scatter the flour on a plate and season with sea salt and black pepper.
- 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.
- 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.
- Toss the onion rings in the flour, then the buttermilk, and finally coat in the cornmeal.
- Working in batches, pop them in the oil and fry for about 1 minute, or until crispy, flipping them if needed.
- Remove with a metal spoon, and drain on kitchen paper.
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