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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