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Pickled onion rings

A black ramekin filled with golden onion rings covered in batter

Pickled onion rings

Name: Pickled onion rings
Total time: 30 min
Yield: Serves 4
Ingredients: 1 large red onion peeled; sea salt; 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; 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

Published: February 11, 2015 at 11:20 AM

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Serves 4

Easy

Total time: 30 mins

+ pickling time

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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

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Ingredients

Nutrition

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

Nutrition: per serving

kcal334
fat10.9g
carbs51.2g
fibre3.3g
protein6.6g
salt0.5g

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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