Nigella Seed Onion Rings
 
 
Recipe adapted from Ottolenghi and Ina Garten
Author:
Serves: 2
Ingredients
  • 1 large Spanish onion, peeled and sliced into ½" rounds, separated into rings
  • 1 cup buttermilk
  • 1 tbsp white wine vinegar, optional
  • ½ tsp turmeric
  • 1 tsp kosher salt, separated plus additional for sprinkling
  • ¼ tsp cayenne
  • ¾ cup, all purpose flour
  • 2 tbsp cornmeal
  • 2 tsp nigella seeds
  • ½ tsp salt
  • 2 cups neutral oil, for frying
  • kosher salt
Instructions
  1. In a large bowl, mix together buttermilk, vinegar, turmeric, ½ tsp salt and cayenne. Add in the onion rings, toss well to combine. Allow the onions to marinate for at least 15 minutes (the onions can stay in the buttermilk for a few hours). In another bowl mix together flour, cornmeal, nigella seeds, and the remaining ½ tsp salt.
  2. When you are ready to fry, preheat the oven to 300°. Line a baking sheet with paper towels. Heat the oil to 350° in a large pot or dutch oven.
  3. In batches, dredge the onion rings into the flour mixture. Place the onion rings separately on a couple of plates until ready to fry. Fry the onion rings in 3-4 batches being careful not to crowd them. Fry for 2-3 minutes or until golden brown. Remove from the oil and place on the baking sheet and sprinkle with salt. Place the baking sheet in the warm oven. Repeat the process with the remaining onions rings, placing them in the oven to keep warm. Serve hot.
Recipe by Cooks and Kid at https://cooksandkid.com/nigella-seed-onion-rings/