Pickled onion rings

Pickled onion rings

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(3 ratings)

Prep: 15 mins Cook: 10 mins plus cooling


Serves 6

Forget soggy onions rings! Lightly pickling the onion before frying gives Tom Kerridge's beer-battered onion rings the edge

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal316
  • fat10g
  • saturates1g
  • carbs47g
  • sugars6g
  • fibre3g
  • protein5g
  • salt1.3g
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  • 2 large onions



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 175ml distilled malt vinegar
  • 75g golden caster sugar
  • 100g plain flour
  • ½ tsp cayenne pepper
  • ½ tsp ground coriander
  • oil, for deep-frying
  • smoked paprika, to serve

For the batter


  1. Slice the onions into 1cm-thick rings and set aside. Tip the vinegar, sugar, 50ml water and 1 tsp salt into a pan, bring to the boil, then remove from the heat. Add the onions to the pan, cover with cling film and leave to cool. You can do this up to a day ahead.

  2. Fill a large saucepan half full with oil and heat until the temperature reaches 180C on a frying thermometer. Mix the flour, cayenne pepper, coriander and 1 tsp salt in a bowl, and set aside.

  3. To make the batter, combine the flours and bicarb in a bowl, then slowly whisk in the beer. Drain the onion rings and coat them in the spiced flour. One at a time, dip them in the batter and fry in the hot oil for 2-3 mins until golden and crisp. Drain on kitchen paper and season with smoked paprika and flaky sea salt.

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Comments, questions and tips

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Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
4th Oct, 2019
Can you use the onion rings straight after they have cooled or do you marinade them for longer? If so how long is best.
goodfoodteam's picture
6th Oct, 2019
Thanks for your question. You can use them as soon as they’ve cooled but prepare in advance if that’s more convenient.
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