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Pickled onion rings

Pickled onion rings

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Rating: 3 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • Serves 6

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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal316
fat10g
saturates1g
carbs47g
sugars6g
fibre3g
protein5g
salt1.3g
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Ingredients

For the batter

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
DEEP-FRY SAFELY

Be cautious when using hot oil, and read our guide on how to deep-fry safely.

Goes well with

Recipe from Good Food magazine, August 2015

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Overall rating

Rating: 3 out of 5.5 ratings
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