Pickled Onion Rings

Pickled Onion Rings


Medium Onion - 1

Oil - for frying

For the pickle

White Wine Vinegar - 300ml

Caster Sugar - 150g

Water - 150ml

Salt - pinch

For the batter

Cornflour - 50g

Plain Flour - 150g

Bicarbonate of Soda - ¼ tsp

Sparkling Water - 200ml

Salt - pinch


  1. Bring all the ingredients for the pickle up to a gentle boil in a saucepan. Stir well and then leave to cool.

  2. Peel and slice the onion into half centimetre rings. Separate these out and put into a tub and cover with the cooled pickle.

  3. Allow the onions to pickle in the fridge overnight.

  4. Make the batter by first mixing the dry ingredients and then gradually adding the sparkling water with a fork. This should be a crepe batter consistency.

  5. Heat a good amount of oil in a pan (about 10cm deep). Bring this carefully to 190C.

  6. Dip the pickled onion rings in the batter and deep fry in batches until golden brown, this should take about 2-3 minutes.

  7. Remove from the oil and place on kitchen towel and lightly season.