Ultimate onion rings with bacon mayo

Ultimate onion rings with bacon mayo

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(4 ratings)

Prep: 20 mins Cook: 20 mins plus 1 hr resting and 1 hr pickling

More effort

Serves 2
Lightly pickle rings of red onion, then deep fry for a crisp, indulgent starter or snack that's guaranteed to please

Nutrition and extra info

Nutrition: per serving

  • kcal723
  • fat43g
  • saturates7g
  • carbs67g
  • sugars28g
  • fibre4g
  • protein15g
  • salt2.3g
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  • 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
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

For the bacon mayo

  • 3 rashers crispy bacon (We used ready- cooked from the deli meats section in the supermarket)



    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 1 tsp sweet paprika
  • 4 tbsp mayonnaise


  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.)

  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.

  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.

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Comments, questions and tips

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Joe Shaw
4th Jan, 2016
Had a bit of a trial smashing my bacon up without a pestle and mortar, but the mayo was absolutely delicious! Really easy to whip up, and a nice twist for a dip. Added a little bit of chilli powder too to give a little kick!
6th Jun, 2015
Excellent Recipe! Thoroughly enoyed it, wound never have that to grind bacon with a mortar and pestle but its really easy. I made one wee change and used beer instead of sparkling water and it worked well.
jul34es's picture
16th Feb, 2015
Made this for starter today for our late Valentine tea and it was very easy and yummy
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