- 3 onions
- 100 g plain flour
- 300 ml buttermilk
- 300 ml fine cornmeal
- cayenne pepper
- 2 litres sunflower oil
- 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.
Source: Jamie Oliver