Get a taste of what’s to come from my new cookbook, Veg-Table that comes out on October 24, 2023! Get your copy now!
No reviews I love fried food and herby dips, but there’s a more profound message embedded here: The combination of hot and cold temperatures is a joyful experience. The concept of contrasting temperatures works elegantly when hot, crispy onion rings kissed with turmeric and za’atar are dunked into the cold herby buttermilk dipping sauce. This makes a worthy appetizer; these rings are also great stuffed into a bun with the Masala Veggie Burgers (page 330 of Veg-Table) and the buttermilk caraway sauce. Serve with chilled ginger ale or beer. 2 extra-large white or yellow onions, sliced into ½ in [13 mm] thick rings fine sea salt 2 cups [280 g] all-purpose flour ½ cup [70 g] cornstarch 1 tsp ground black pepper 1 tsp fine sea salt ½ tsp ground turmeric 3 to 4 cups [710 to 945 ml] neutral oil with a high smoke point, such as grapeseed 2 Tbsp za’atar, homemade or store-bought For the Buttermilk Caraway Sauce 1 cup [240 ml] plain unsweetened buttermilk or kefir ½ cup [20 g] chopped cilantro ½ cup [5 g] chopped dill 2 garlic cloves, roughly chopped 1 green chilli such as jalapeño, stemmed and roughly chopped 1 tsp whole caraway seeds fine sea salt Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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