I don’t deep-fry things very often. This is partly because if I did I’d likely be very fat but mostly because vats of hot oil scare me. Quite a lot.
When I was a kid, everyone on our street had a deep fat fryer but now I can’t think of a house I know that does. No bad thing, I know, but I did used to love my mum’s home-made chips. Especially on a Friday with fish in breadcrumbs. Ooooh, and those chubby marrowfat peas. Wonder if I could persuade my Mum to make that for me next time I visit… And serve it with a cup of tea…
Anyhoo, my original point was hot oil is scary but these onion rings are wonderful. Try them. But do take care!
Onions, sliced into rings
1 bowl plain flour
1 bowl of half buttermilk, half milk
1 bowl of 2 parts plain flour, 1 part cornflour, 1 part pinwheel oatmeal with a teaspoon of baking powder and seasoning added.
Ground nut oil
- If you don’t want really oniony onion rings, soak the rings of onion in water for an hour in the fridge. Pat dry.
- Pour the oil into a large pan and place on a medium-high heat until approx, 160 oC (when a bit of bread sizzles when dropped in).
- Coat the onion in flour then the buttermilk mixture then the seasoned flour mix and drop into the oil. Do NOT crowd the pan!! Cook for a few minutes until golden.
- Place cooked rings in a warm oven while you make the rest.
- Eat a.s.a.p.
P.S. Off to Amsterdam for a long weekend. Back with pics next week.
P.P.S. My apologies for being so crap at replying to comments these past few months. Life’s a bit crazy at the moment. Appreciate hearing from you all though. Always makes me smile.