Fried onion rings with buttermilk and turmeric from Ottolenghi Flavour / Flavor (page 255) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • spring onions
  • buttermilk
  • caraway seeds
  • limes
  • nigella seeds
  • onions
  • sunflower oil
  • plain flour
  • mirin
  • red chillies
  • fresh turmeric
  • sea salt flakes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Frogcake on January 02, 2021

    Yum! This was amazing! The recipe looks daunting but it’s not difficult to make. Recommend setting up your deep fry station and go for it! The onion rings and shallots were crispy and not at all greasy. The dip was tasty and refreshing- I substituted lemon for the lime. However, I also made some aioli to go with roasted sweet potato wedges. Well, we dipped everything into all of the condiments and it was a delicious meal with gourmet hamburgers.

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