ONION RINGS IN BUTTERMILK BATTER WITH CHILLI & LIME AIOLI

Double cooking makes the batter on these onion rings really crunchy but

golden. if you are short on time just cook the rings once until they are

3 large onions, sliced into 1.5cm rings

2 cups flour

1 tbsp baking powder

1 tsp salt, plus extra for serving

1 tsp smoked paprika

2 cups buttermilk

About 1 litre oil for frying

Chilli and Lime Aioli

2 egg yolks

1 lime, finely grated zest

1 tbsp lime juice

½ large red chilli, seeded and finely chopped

1 clove garlic, peeled and coarsely chopped

½ cup neutral-tasting oil

Carefully separate onion rings and place in ice-cold water to soak for an hour. Drain and pat dry with paper towels.

Place 1½ cups of the flour in a bowl with half of the baking powder, half of the salt and all of the paprika. Mix to combine.

Place buttermilk in a second bowl. Add remaining flour, baking powder and salt and whisk together to make a runny batter.

Heat oil in a deep saucepan, wok or deep fryer (if using a deep fryer you may need more oil, depending on its size).

Toss onion rings in flour mixture then dip into batter. Dredge once more in the flour mixture before placing carefully into the hot oil.

Cook rings until just starting to colour. Remove from oil and drain. Freeze for at least an hour before finishing cooking in hot oil.

Serve hot, with a sprinkle of salt and the aioli for dipping. (Makes about 40) Aioli: Place egg yolks, lime zest and juice, chilli and garlic in a food processor and mix until smooth. With motor running, gradually add oil until mixture thickens. Season to taste and add extra lime juice if you think it needs it. If aioli is too thick, stir in a little hot water.