Crispy Buttermilk Onions

This is the most fabulously easy way to turn a couple of onions into a gorgeous treat. Lovely at any time of year, they are just the thing to whip up of a summer’s evening and then go and sit outside and eat them hot and fresh, with a nice cold beer or whatever you fancy.

You will need a large deep saucepan

Serves 2-4

  • 1 large onion (or 2 small ones) red or white, peeled and halved vertically, with any central shoot removed
  • Approximately 150ml buttermilk
  • 150-200g plain white flour mixed with ground white pepper, cayenne, paprika and salt to taste
  • Sufficient vegetable oil to come to a depth of 1½ cm in your pan

Slice the onion halves vertically into ½cm crescents and separate the layers.

Soak in buttermilk for an hour or more, making sure all the onion is completely covered.

Drain onion and dip in seasoned flour.

Fry in small batches: don’t disturb them until they begin to take on colour and the batter ‘sets’.

Remove from hot oil with a slotted spatula, drain on kitchen paper and serve immediately: with extra salt if required.

Serve fresh from the pan and play who can go the longest without licking their fingers!