2 large onions (about 200g each), peeled
1 1/2 cups buttermilk
2 cups polenta
1 tblsp garlic salt
1 cup plain flour
2 tsp paprika
Vegetable oil, to shallow-fry
Chipotle aioli, to serve
Cut onions into 1cm thick rounds. Separate layers into rings.
2. Place buttermilk in a shallow dish. Combine polenta and half the garlic salt in a separate, shallow dish.
3. Toss onion rings in combined flour, paprika and remaining garlic salt. In batches, dip into buttermilk, then coat in polenta mixture.
4. Heat enough oil in a large wok to shallow fry over a medium to high heat. Add eight onion rings at a time. Shallow-fry for about 2 to 3 minutes, or until golden and crisp. Remove with a slotted spoon. Drain on absorbent kitchen paper.
5. Serve hot onion rings with chipotle aioli.