Method

• Combine the buttermilk (or yogurt and milk) with 1 ½ teaspoon salt and 1 teaspoon black pepper in a large bowl
• Add the onions to the buttermilk mixture and coat thoroughly
• Let sit at least 15 minutes
• In a separate bowl combine the flour and cornmeal, 1 teaspoon of salt and 1/2 teaspoon of pepper
• Set aside
• Add the oil to a largish deep sided heavy-based pot
• Make sure that the pan is absolutely dry inside before you add the oil
• Any water droplets in the pan will cause the oil to splatter violently as it heats up
• The oil should create a layer anywhere from 2-4cm deep
• Use more oil if necessary
• Heat the oil to 180C
• Use a cookery thermometer to measure the heat of the oil is more accurate by you can test it also by adding a small cube of bread and if it fries immediately it is ready to go
• Working in batches, lift some onion rings out of the buttermilk and coat them in the flour mixture
• Use tongs to place them one by one in the hot oil
• Fry for a minute on each side, until golden brown
• Do not crowd them
• Place finished onion rings on a baking tray lined with paper towels to absorb the excess oil
• Keep the complete onion rings warm in a 100C oven while you fry the rest
• Between batches, if you end up needing more oil, add some
• Let the temp get back up to 180C before starting the next batch
• Sprinkle with a little sea salt flakes and serve hot!