Extra-Crunchy Buttermilk Onion Rings with Horseradish Dip
Inspired by techniques from America's Test Kitchen and Serious Eats.
Thick onion rings are dipped twice in buttermilk and shaken in seasoned flour, cornflour and baking powder for a shaggy coating, fried at 190 °C and served with a horseradish mayonnaise.
Always check the labels of the products you use.
Method
- 1
Make the dip. Mix the mayonnaise, horseradish, lemon juice and cayenne and chill.
- 2
Set up. Warm the oven to 100 °C, pour the buttermilk into a bowl and mix the flour, cornflour, baking powder, paprika, garlic powder, pepper and salt in a bag.
- 3
Cut. Slice the onions 1 cm thick and keep the rings wider than 5 cm.
- 4
Coat twice. Dip the rings in buttermilk and shake in the flour bag, then repeat for a thick crust.
- 5
Fry. Fry in three batches at 190 °C for 3-4 minutes until deep golden.
- 6
Serve. Drain, keep warm in the oven and serve hot with the dip.
Storage
Best fried and eaten the same day. Cool leftovers, refrigerate within 2 hours and eat within 2 days, re-crisped in a 200 °C oven for 6-8 minutes until piping hot.
EU nutrition claims
- Low saturated fat: 1.4 g saturated fat per 100 g, 7.5% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low sugars: 2.6 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 255 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.1 g per serving
0.2 % of the 50 g daily maximum · 0.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 2 large mixing bowls
- large paper bag or lidded box
- sharp knife
- 2 rimmed baking trays
- large Dutch oven or deep heavy pan
- cooking thermometer
- spider or slotted spoon
- wire rack
- oven (for keeping warm)
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 433 kcal |
| Protein | 5.1 g |
| Carbohydrate | 38.8 g |
| of which sugars | 6.6 g |
| of which free sugars | 0.1 g |
| Fat | 29 g |
| of which saturates | 3.6 g |
| Fibre | 3.1 g |
| Salt | 1.62 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
