Pickled onion rings

Pickled onion rings

Pickled onion rings

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

  • plus cooling
  • Serves 6
  • Easy

Nutrition per serving

  • Calories 316
  • Carbohydrates 47
  • Saturated Fat 1
  • Sugar 6
  • Protein 5
  • Fat 10
  • Fiber 3
  • Salt 1.3

Ingredients

  • 2 large onions

  • 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

  • 100g cornflour

  • 100g plain flour

  • ½ tsp bicarbonate of soda

  • 300ml lager

Deep-fry safely

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





Method

  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.