Susan Wassenaar
OVEN ROASTED ONION RINGS WITH A SPICY JALAPEÑO DIP
Ingredients
3 onions, cut into 1 cm rings (outer rings are better)
150ml flour, sifted
1 tsp pepper...
salt, to taste
smoked paprika
125ml buttermilk
1 large eggs
750ml panko bread crumbs or dried bread crumbs
olive oil spray
125ml crème fraîche
60ml mayonnaise
2 Tbsp spring onions, finely chopped
1/2 to 1 Tbsp pickled jalapeño chillies, finely chopped (depending how hot you like it), plus 1/2 tsp of the pickling juice
Cooking Instructions
1. Pre-heat your oven to 230oC.
2. Get all your elements prepared in advance and set up a small production line. Things can get quite messy, so keep things close together. In a bowl, mix together 60ml of flour with 1/2 tsp salt and pepper and 1/2 tsp smoked paprika.
3. Using a whisk, make the batter by mixing together the buttermilk and egg with 90ml of flour and 1/4 tsp smoked paprika, salt and pepper. It should be the consistency of pancake batter or thick cream. Set aside in another bowl.
4. Spread the breadcrumbs out on a flattish plate or small tray.
5. Line a couple of large baking trays with silicone baking paper, or use baking paper (just spray the sheets lightly with olive oil cooking spray, or brush with olive oil).
6. Toss your onion rings in the seasoned flour, then dip quickly into the batter, shaking off any excess, and roll quickly in the breadcrumbs to coat. Place them on the baking tray keeping them separate.
7. Bake for 10 minutes until they are golden brown.
8. While they are baking, make the the spicy jalapeño dip by mixing together the creme fraiche, mayonnaise, spring onions, jalapeño chillies, jalapeño pickling juice, salt and loads of freshly ground black pepper. This can also be made in advance.
