Ingredients:

• 3 onions
• 100 g plain flour
• 300 ml buttermilk
• 300 ml fine cornmeal
• cayenne pepper
• paprika
• 2 liter sunflower oil

Method: (7 Steps)

• 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.