Polenta Fried Onion Rings
After some trial and error, I have amended Ina Garten’s original recipe, in particular letting the onions to soak in the yoghurt solution for a longer time. This makes them more subtle and rounds the flavour.
Servings Prep Time
4 10min
Cook Time Passive Time
10min 30min
Servings Prep Time
4 10min
Cook Time Passive Time
10min 30min
Ingredients
Instructions
  1. Peel the onions and slice them thickly, ideally about 2 cm thick, and then carefully separate them into rings.
  2. Mix together the yoghurt/buttermilk, with salt, black pepper and the smoked paprika. Marinate the onion rings in the yoghurt mixture for a minimum of 30 min, but ideally 6-8 hours.
  3. When you are ready to fry them, heat about 2 cm oil in a frying pan. Mix together the flour, polenta and some seasoning in a small bowl. Using tongs lift a few slices of onion from the marinade, and dredge with the flour mixture and drop carefully into the hot oil. Don’t overcrowd and let cook for about 2 minutes, turning them halfway through.
  4. Keep the rings warm in a low oven (100C) whilst you finish frying the rest. They will remain crisp. Sprinkle on some sea salt flakes, if you have them, just before serving.

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