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Beer Battered Salt and Vinegar Onion Rings

Yields4 ServingsPrep Time30 minsCook Time10 minsTotal Time40 mins

Beer Batter Onion Rings

 2 large white onions
 2 -3 cups malt vinegar
 1 cup rice flour
 2 cups self raising flour
 1 can pale ale beer
 Vegetable oil for deep frying
 Flakey salt to season

Peel onions and slice into rounds of 15mm-20mm thick and separate the rings.


Put rings in a bowl and pour over malt vinegar to cover. Leave in the fridge overnight.


Remove the onions from the vinegar. Pat dry to absorb any excess vinegar.


In a mixing bowl sieve rice and self-raising flour. Season with salt and add beer. Whisk any lumps out until the mixture has the consistency of double cream.


In a separate bowl dust the onion rings in a little extra flour to ensure the batter sticks well.


Set the deep fryer to 180°C, or heat oil in a deep pan.


Dredge the onions through the batter mix, letting any excess batter drain off before gently lowering into the hot oil.


Fry the onion rings for 3-4 mins or until the batter is golden brown.


Drain the onion rings on paper towel and season with flakey salt.

Tips: Pickling the onions gives a great fish and chip shop acidity to the onions after they have been fried.
We recommend starting this recipe the day before to get a good pickle on the onions, but a few hours before will also work.
Fry the onions in batches as to not over crowd the fryer. This will prevent the oil losing temperature and the onion rings sticking together.
Nutrition Facts

Servings 0