ELSABIE’S ONION RINGS
These onion rings are better than Spur’s! ☺ My beer battered hake and spicy potato wedges (both recipes are on this blog) are majestic accompaniments for these onion rings – as illustrated in the photograph.
- 3 large onions, thinly sliced in rounds
- 2 cups of Amasi (or buttermilk)
- 1 cup cake flour
- salt and pepper
- enough oil for deep frying
Loosen the onion rings and soak in the amasi for an hour.
Sift the flour, salt and pepper into a bowl with a tight fitting lid (I used one of my Tupperware containers).
Heat at least 1 litre of oil to 190 °C.
With a pair of tongs, take a small batch of onion rings out of the amasi and dip onto the flour mixture.
Put the lid of the container on and give it a good shake to coat the onion rings.
Lift the onion rings out of the flour and shake the excess off before putting into the hot oil.
It only needs about two minutes of frying.
Scoop out of the oil with a slotted spoon and drain on kitchen paper or use a frying basket like I did.
Complete the rest of the onions in batches so as not to crowd the oil.
Serve as suggested above or with chips, hamburgers, or as a side dish with steak.
Recipe and photograph: Elsabie Templeton
