Step 1

Soak the onion rings in the buttermilk for at least 30 minutes, preferably 1 hour if time permits.

Step 2

Drain the onions in a colander.

Step 3

Mix the flour, sugar, chilli, garlic, coffee, cumin, coriander and salt in a large mixing bowl.

Step 4

Heat the oil in a large, heavy bottomed pot to 190°C/375°F using a kitchen thermometer. You can test it by placing the end of a wooden spoon into the oil. If bubbles form around the stick and float up, it’s ready.

Step 5

Toss multiple onions rings at a time in the flour mixture and lower them gently into the bubbling oil and push the onion away from you to prevent dangerous splattering.

Step 6

Fry until crispy and golden brown, which would take about 2-3 minutes.

Step 7

Lift the onions out with a slotted spoon and drain on kitchen paper towels.

Step 8

Continue to fry the onions in batches until everything is finished. Tip: you can keep the fried onions warm by placing in the oven at a low temperature.

Step 9

Serve immediately with ketchup or your favourite dips, such harissa aioli. Enjoy!