Olive Magazine
A black ramekin filled with golden onion rings covered in batter

Pickled onion rings

Published: February 11, 2015 at 11:20 am
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  • Preparation and cooking time
    • Total time
    • + pickling time
  • Easy
  • Serves 4

The Quality Chop House is a beautifully restored Grade-I listed dining room in Farringdon. Try its twist on the classic pub snack for your next party

  • Vegetarian
Nutrition:
NutrientUnit
kcal334
fat10.9g
carbs51.2g
fibre3.3g
protein6.6g
salt0.5g
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Ingredients

  • 1 large red onion, peeled
  • sea salt

BEER BATTER

  • 165ml Kernel or other American-style pale ale
  • 5g (or 2.5g of dried active yeast) fresh yeast
  • 165ml sparkling water
  • 250g plain flour
  • ½ tsp caster sugar

PICKLING LIQUID

  • 250ml cider vinegar
  • 175g caster sugar
  • ¼ tsp fennel seeds
  • ¼ tsp coriander seeds
  • ¼ tsp black mustard seeds
  • ¼ tsp yellow mustard seeds
  • ¼ tsp peppercorns
  • ¼ tsp onion seeds

Method

  • STEP 1

    Cut 1 cm slices across the onion and separate each ring.

  • STEP 2

    To make the pickle, put all of the ingredients in a large pan with 375ml water, bring to the boil, then simmer until the sugar dissolves. Add the onions and cook gently in the pickling liquid for 2 minutes. Turn off and leave to cool.

  • STEP 3

    To make the batter, warm the beer to blood temp then drop in the yeast and leave for 2 minutes. Transfer to a mixing bowl and, using a whisk, combine the remaining ingredients until smooth. Cover with clingfilm and leave in a warm place to ferment for approximately 3 hours, until doubled in size and bubbling. Whisk everything back together. You may need to add a litle more flour or water.

  • STEP 4

    To cook the onions, heat a fryer to 180C (or heat oil in pan until a piece of bread browns in 30 seconds). Take a large handful of onions (draining the pickling liquid as you go) and drop them into the batter. One by one, shake off a little of the batter and place them in the fryer, being careful not to overload. Fry until golden brown and crisp. Drain onto kitchen paper and season with salt.

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