Pickled onion rings
- Preparation and cooking time
- Total time
- + pickling time
- Easy
- Serves 4
Skip to ingredients
- 1 large red onionpeeled
- 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.
