ONION RINGS IN BUT­TER­MILK BAT­TER with chilli & lime aioli

NZ House & Garden - Country Living - - Coastal Classic Home-made -

Dou­ble cook­ing makes the bat­ter on these su­per- crunchy (and also means you can pre­pare ahead) 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 ta­ble­spoon bak­ing pow­der

1 tea­spoon salt, plus ex­tra for serv­ing

1 tea­spoon smoked pa­prika

2 cups but­ter­milk

About 1 litre oil for fry­ing

Chilli & Lime Aioli:

2 egg yolks

1 lime, finely grated zest

1 ta­ble­spoon lime juice

½ large red chilli, seeded and finely chopped

1 clove gar­lic, peeled and coarsely chopped

½ cup neu­tral oil

Care­fully sep­a­rate onion rings and place in ice- cold water to soak for an hour. Drain and pat dry with pa­per tow­els. Place 11/ cups of the flour in a bowl with

2 half the bak­ing pow­der, half the salt and all the pa­prika. Mix to com­bine.

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

Heat oil in a deep saucepan, wok or deep­fryer (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 cook­ing again in hot oil un­til golden. Serve hot, with a sprin­kle of salt and Chilli & Lime Aioli for dip­ping. Makes about 40 rings

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.

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