Recipe of the week

Onion rings in buttermilk batter with chilli & lime aioli Double cooking makes the batter on these onion rings really crunchy but if you are short on time just cook the rings once until they are golden.

❚ 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

❚ 1⁄2 large red chilli, seeded and finely chopped

❚ 1 clove garlic, peeled and coarsely chopped

❚ 1⁄2 cup neutral-tasting oil

Separate onion rings and place in ice-cold water for an hour. Drain and pat dry with paper towels.

Place 11⁄2 cups of the flour in a bowl with half of the baking Dip in: frying the onion rings twice makes them extra crispy. 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).

Toss onion rings in flour mixture then dip into batter. Dredge once more in flour 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. 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.