serves
4
prep
30 minutes
cook
10 minutes
difficulty
Mid
serves
4
people
preparation
30
minutes
cooking
10
minutes
difficulty
Mid
level
Ingredients
- 2 large onions
- 25-30 slices very thin bacon
- flour, to dust
- 1 tsp ground white pepper
- ½ tsp ground cumin, toasted
- 3 eggs, whisked
- 60 ml (¼ cup) buttermilk
- 1 cup panko breadcrumbs
- 1 cup crushed cornflakes
- vegetable oil, to fry
- ½ tbsp salt
- lemon wedge, to serve
Chilling time: 1 hour
Instructions
- Peel onion. Slice into 2 cm rings, then gently loosened to separate rings.
- Wrap pieces of bacon gently around onion rings until completely covered. When covered, gently squeeze to make sure the bacon sticks to the onion. Repeat with remaining onion and bacon. Place in fridge for 1 hour or until firm.
- In a bowl, combine flour, pepper and cumin. Gently whisk to combine.
- In a separate bowl whisk together egg and buttermilk.
- In another bowl, combine panko breadcrumbs and cornflakes.
- Dust an onion ring in flour. Dip in egg mixture, ensuring it is entirely coated. Allow any excess egg to drip off before placing it in the breadcrumb mixture. Repeat with remaining onion rings.
- Add enough vegetable oil to a large pan to coat onion rings. Preheat to 175°C. Cook onion rings, in batches, for 3–4 minutes, or until golden brown.
- Place cooked rings onto paper towel to drain excess oil. Season with salt.
- Serve hot with a wedge of lemon.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
