Name: Ultimate onion rings with bacon mayo
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: 100g plain flour plus 2 tbsp; 125ml sparkling water; ½ tsp fast-action dried yeast; 3 thyme sprigs leaves picked and chopped; 1 large red onion; 3 tbsp white wine vinegar; 2 tbsp golden caster sugar; rapeseed, vegetable or sunflower oil for frying; 3 rashers crispy bacon (We used ready- cooked from the deli meats section in the supermarket); 1 tsp sweet paprika; 4 tbsp mayonnaise

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Ultimate onion rings with bacon mayo

Ultimate onion rings with bacon mayo

Cassie Best

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Serves 2

More effort

Prep: 20 mins

Cook: 20 mins

plus 1 hr resting and 1 hr pickling

A star rating of 4.8 out of 5.5 ratingsRate

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Lightly pickle rings of red onion, then deep fry for a crisp, indulgent starter or snack that's guaranteed to please

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Ingredients

Nutrition

Units:

MetricUS

100g plain flour

plus 2 tbsp
125ml sparkling water
½ tsp fast-action dried yeast
3 thyme sprigs

leaves picked and chopped
1 large red onion
3 tbsp white wine vinegar
2 tbsp golden caster sugar
rapeseed, vegetable or sunflower oil

for frying

For the bacon mayo

3 rashers crispy bacon

(We used ready- cooked from the deli meats section in the supermarket)
1 tsp sweet paprika
4 tbsp mayonnaise

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Nutrition: per serving

kcal723
fat43g
saturates7g
carbs67g
sugars28g
fibre4g
protein15g
salt2.3g

Method

step 1

Put the 100g flour, the sparkling water, yeast, thyme and a good pinch of salt in large bowl and whisk to a smooth batter. Cover the bowl and set aside to rest for 1 hr. Meanwhile, slice the onion into 0.5cm slices and pop out the layers into rings. Place in a bowl with the vinegar, sugar and a good pinch of salt, and toss until well coated. Cover and set aside for at least 1 hr. (If you want to prepare ahead, the batter and onions can be made up to 8 hrs before cooking, then chilled.)
step 2

To make the bacon mayo, break the crispy bacon into pieces and pound to a breadcrumb texture using a pestle and mortar. Add the paprika and mayonnaise, mix well, then transfer to a bowl and chill until ready to serve.
step 3

Pour enough oil into a large pan to come halfway up the sides – it should be at least 10cm deep (make sure you have a lid close to hand in case the oil catches fire). Heat the oil to 170C, using a cooking thermometer to keep the temperature consistent. Drain the onion rings, pat dry on kitchen paper, then toss in the 2 tbsp flour. When you’re ready to fry, make sure you have a plate lined with kitchen paper to hand. Give the batter a whisk, adding a splash more water if it has become very thick. Dip each onion ring into the batter to coat, then drop into the hot oil. Cook the onion rings in batches of 6-10 (depending on the size of your pan) – make sure you don’t overcrowd the pan or the onion rings will stick together. When crisp and golden, scoop the onion rings out and transfer to the plate to drain. Sprinkle each batch with a little salt as they come out of the frying pan. Serve straight away with the mayo for dunking.

Recipe from Good Food magazine, February 2015

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A star rating of 4.8 out of 5.5 ratings

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