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Best-ever onion rings

Golden crispy onion rings are the undisputed king of sides, pair with our thick-cut T-bone steak for the ultimate steak dinner

  • Prep: 15 mins
    Cook: 4 mins
    plus soaking
  • Serves 2
  • More effort
  • Serves 2
  • More effort
  • Calories 498
  • Carbohydrates 77
  • Saturated Fat 2
  • Sugar 8
  • Protein 9
  • Fat 14
  • Fibre 5
  • Salt 0.6

Nutrition per serving

  • Calories 498
  • Carbohydrates 77
  • Saturated Fat 2
  • Sugar 8
  • Protein 9
  • Fat 14
  • Fibre 5
  • Salt 0.6

Ingredients

  • 2 onions, sliced into 1cm/½ in-thick rounds
  • 400ml buttermilk
  • 140g plain flour
  • ½ tsp cayenne pepper
  • vegetable oil, for deep-frying
  • 50g cornflour
  • 150ml lager
  • flaked sea salt, to serve

Tip

How to get the best taste
Soaking the onion slices in buttermilk takes the raw edge off them so they taste more mellow.

Method

  1. Put the onions in a large bowl, pour over the buttermilk and cover with cling film. Leave to soak at room temperature for 30 mins-1 hr.

  2. Put 100g of the plain flour on a large plate and stir in the cayenne with a little seasoning. Drain the onion rings, then coat in the seasoned flour.

  3. Half-fill a large saucepan with the oil and heat until it reaches 180C on a probe thermometer (or until a piece of bread crisps in 20-30 secs) or heat a deep fat fryer to 180C. Make the batter by combining the remaining plain flour with the cornflour and a pinch of salt. Make a well in the centre and pour in the lager. Stir to combine until smooth.

  4. Dip each onion ring in the batter and fry for 3-4 mins or until crisp. Drain on kitchen paper and sprinkle with the salt.

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