Golden Za’atar Onion Rings with Buttermilk Caraway Dipping Sauce

Nik Sharma

Makes

4 - 6 servings

Ingredients

ONION RINGS
2 extra-large white or yellow onions, onions, sliced into ½in [13mm] thick rings
1 tsp fine sea salt
2 cups [280g] all-purpose flour
½ cup [70g] cornstarch
1 tsp ground black pepper
1 tsp fine sea salt
½ tsp ground turmeric
2 cups [480ml] buttermilk or kefir
½ tsp fine sea salt
½ tsp ground turmeric
3 to 4 cups [710-945ml] neutral oil
2 Tbsp za’atar
BUTTERMILK CARAWAY DIPPING SAUCE
1 cup [240ml] plain unsweetened buttermilk or kefir
½ cup [20g] chopped coriander
½ cup [5g] 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, to taste

THE COOK’S NOTES

Salting the onions helps draw out their moisture through osmosis, softening the cells’ tough pectin just enough (do not soak for more than 1 hour), creating a crisper texture and more uniform taste.
Avoid dredging the onions using your hands; it is messier, it leads to an uneven coating on the fried onions, and you might end up with not enough dredging mixture (most of it ends up sticking to your fingers). Two forks or a pair of kitchen tongs are your friends here.
For an extra-crispy texture, whisk 2 Tbsp fine semolina into the flour.
Buttermilk and kefir are interchangeable in this recipe; they are both tangy and creamy, and help bind the breading mixture to the onions. If using kefir, opt for a brand that isn’t particularly thick.

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 a veggie burger. Serve with chilled ginger ale or beer.

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Instructions

1.BUTTERMILK CARAWAY DIPPING SAUCE
2.In a blender or a food processor, blend 1 cup [240ml] plain unsweetened buttermilk or kefir; ½ cup [20g] chopped coriander; ½ cup [5g] chopped dill; 2 garlic cloves, roughly chopped; 1 green chilli such as jalapeño, stemmed and roughly chopped; and 1 tsp whole caraway seeds until smooth, 30 seconds to 1 minute.
3.Taste and season with fine sea salt. Transfer to a small serving bowl, cover, and keep chilled until ready to serve.
4.The sauce can be made a day ahead of time and stored in an airtight container in the refrigerator until ready to serve, up to 3 days.
5.ONION RINGS
6.To prepare the onion rings, toss 2 extra-large white or yellow onions, sliced into ½in [13mm] thick rings, separated, with 1 tsp fine sea salt in a large mixing bowl. Cover and let sit for 1 hour at room temperature.
7.Put the onions into a fine mesh sieve, let the liquid run off, and rinse with cold water.
8.Pat dry with a lint-free kitchen towel or paper towels.
9.When ready to fry, line a baking sheet with a layer of absorbent paper towels or a wire rack.
10.In a large mixing bowl, whisk together 2 cups [280g] all-purpose flour, ½ cup [70g] cornstarch, 1 tsp ground black pepper, 1 tsp fine sea salt, and ½ tsp ground turmeric.
11.In a second large bowl, whisk until combined 2 cups [480ml] buttermilk or kefir, ½ tsp fine sea salt and ½ tsp ground turmeric.
12.Work with a quarter of the onions at a time to avoid overcrowding.
13.Set up an assembly line with the onions, your two bowls of coating mixtures, and a large unlined baking sheet or tray.
14.Using a pair of kitchen tongs or two forks, add the onions to the flour mixture, toss to coat well, and tap the onion rings against the side of the bowl to remove excess flour.
15.Dip the rings in the buttermilk mixture, toss to coat well, then tap them on the side of the bowl to get rid of any excess liquid.
16.Return them to the bowl with the flour, toss to coat well, and again tap to remove excess flour. Place the coated rings on the baking sheet.
17.In a large, deep frying pan, warm over medium heat 3 to 4 cups [710-945ml] neutral oil with a high smoke point, such as grapeseed, to 180°C.
18.Fry the onions in the hot oil, stirring to separate the rings, until they are golden brown and crisp, 6 to 7 minutes.
19.Transfer the onions to the prepared baking sheet. In batches, fry the remaining onions, letting the temperature return to 180°C before adding the next batch.
20. Toss the hot, fried onion rings with 2 Tbsp za’atar, homemade or store-bought.
21.Serve immediately with the buttermilk caraway dipping sauce on the side.

This is an edited extract from Veg-Table: Recipes, Techniques + Plant Science for Big Flavored, Vegetable-Focused Meals by Nik Sharma.
© 2023. (Chronicle Books, RRP 79.99, distributed by bookreps.co.nz).
Photographs by Nik Sharma.

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