Make thin, crispy Spur-style onion rings at home

According to IOL, you can recreate the thin, crispy onion rings served at Spur at home using simple ingredients and a short buttermilk soak. Unlike thick, battered rings, these are made as thin strandscloser to French fried onions or onion stringsand fry quickly to a golden, crunchy finish.

What you need

Ingredients (listed by IOL) include: 2 onions, buttermilk, flour, garlic powder, white pepper, smoked paprika, Aromat, salt and oil for frying.

Step-by-step method

According to IOL, follow these steps:

• Slice the onions as thinly as possible and separate the pieces.
• Place the sliced onions in a mixing bowl and pour over enough buttermilk to coat them. Mix and leave to stand for 30 minutes.
• In a separate bowl, combine the flour with garlic powder, white pepper, smoked paprika, Aromat and a little salt.
• Remove the onions from the buttermilk, allowing excess to drain off, then add them to the seasoned flour. Toss well and shake off any excess flour.
• Heat the oil over medium-high heat and fry the onions in batches until golden brown and crisp. Remove, drain and season with salt while hot.

Why the buttermilk and how to get them crisp

According to IOL, the buttermilk has two roles: it helps coat the onions before they are tossed in the seasoned flour and it softens some of the sharper onion flavour. For this recipe, the onions are left in the buttermilk for 30 minutes. Before coating, allow excess buttermilk to drain so the flour can form an even layer.

Tip from IOL: shake off excess flour before frying because loose flour can separate in the oil and burn, affecting both the oil and the onions. Frying in batches prevents crowding, helps maintain oil temperature and ensures the onions cook evenly.

Serving suggestions

According to IOL, these thin, crispy onions make a good side for grilled steak or burgers and can be piled onto a homemade burger for extra crunch.