Freshly cut Onion will give you the best product and the thicker the onions are cut, the lower the oil temperature should be to ensure that the onions are cooked at the same time as the coating, and once you’ve finished frying, the onion-flavoured oil is fantastic drizzled over steamed fish.
1 onion, medium-sized
1 cup buttermilk
1 cup flour
½ cup medium cornmeal or polenta
1 tbsp salt
1 tbsp baking powder
1 tsp smoked paprika
⅛ tsp cayenne pepper
vegetable oil for frying
extra salt for seasoning
1.Slice the onion into slices the thickness of a finger.
2.Marinade the onions in buttermilk whilst combining the flour, cornmeal, salt, baking powder, smoked paprika and cayenne pepper in a separate bowl.
3.Heat the oil until it is around 190°C in a deep pot.
4.Remove the onions from the buttermilk and toss in the flour mixture, until all the onions are coated and separated from each other.
5.Fry the onions until golden brown and then drain on paper towel.