Tuesday, June 10, 2008
Buttermilk Onions Rings
Warning : For best effect, to be consumed minutes after they're fried. hehe... and do change yr oil if it's too 'cloudy'.
4 - 5 big yellow onions, sliced into thick rings. The outer rings are always of the best size and shape.
The Smokey spice
2 tbsp paprika
1 tsp chili powder
1 tsp freshly ground black pepper
1/2 tsp dried mustard
1/2 tsp brown sugar
6 cups all-purpose flour
2 cups cornflour
2 tbsp of the smokey spice
2 tbsp coarse salt
4 cups buttermilk**
** (if not available, just add the juice of 1 whole lemon to every 2 cups of milk, let stand abt 30 mins till it curdles)
In a large bowl combine 3 cups of the flour, 1 cup of the cornstarch, 1 Tbsp of the smokey spice and 1 Tbsp of salt. Whisk until evenly incorporated. Reserve covered until needed.
Preheat deep-fryer.In another bowl, add the remaining flour, cornstarch, smokey spice and salt. Add the buttermilk and whisk into a smooth batter.With your fingers, take the onion slices and pop them into rings. For best results use the larger outer rings. Place the rings in the batter and gently toss until completely coated. With your thumb and index finger pick up the battered rings one at a time and gently flip in the dredge until completely covered in a dry coating. Place on a clean work surface and repeat until all the rings have been coated.
Deep-fry until golden brown, for about 4-5 minutes. Remove from the oil and drain on paper kitchen towel. Season with salt and serve immediately.