Latest recipes

The best buttermilk onion rings

The best buttermilk onion rings

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

The best buttermilk onion rings

Crispy & delicious

Crispy & delicious

Serves 6

Cooks In20 minutes plus drying overnight

DifficultyNot too tricky

Nutrition per serving
  • Calories 478 24%

  • Fat 23g 33%

  • Saturates 2.7g 14%

  • Sugars 7.8g 9%

  • Salt 0.4g 7%

  • Protein 9.1g 18%

  • Carbs 59.1g 23%

  • Fibre 2.9g -

Of an adult's reference intake


  • 3 onions
  • 100 g plain flour
  • 300 ml buttermilk
  • 300 ml fine cornmeal
  • cayenne pepper
  • paprika
  • 2 litres sunflower oil

Recipe From

Jamie Magazine

By Joss Herd


  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.

Watch the video: Bobby Flay Makes Buttermilk Fried Chicken and Waffles. Food Network (November 2022).