CRISPY ONION RINGS

These are great as a snack and work perfectly alongside some grilled steak.

3 onions, cut into 1cm-thick rings

250 ml (1 cup) buttermilk

For deep-frying: vegetable oil

For dusting: seasoned plain flour

Buttermilk batter

150 gm (1 cup) plain flour

125 ml (½ cup) buttermilk or natural yoghurt and dash of milk

80 ml beer

To serve: Sea salt flakes and malt vinegar for serving

Method

Separate onion into rings, place in a large bowl, add buttermilk, season to taste and mix to combine. Let sit in buttermilk until batter is made and rested.

Meanwhile, for buttermilk batter, place flour in a bowl, season to taste and make a well in center. Add buttermilk and beer to well, then whisk until smooth and combined. Stand for 30 minutes.

Preheat oil in a deep-fryer or large saucepan to 180C. Drain onion (discard buttermilk), dust in seasoned flour, then dip in buttermilk batter, shaking off excess in between. Deep-fry in batches, turning occasionally, until crisp and golden (2-3 minutes; be careful as hot oil may spit). Drain on absorbent paper and serve hot with malt vinegar and salt.