Extra-Crunchy Buttermilk Onion Rings with Horseradish Dip
By Joe
Source: 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 Calculated from USDA FoodData Central
| 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 per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
