Super Crispy Onion Rings
June 1, 2024

With Father’s Day around the corner, if your Dad is anything like mine, they love a steak – and what better accompaniment than onion rings? Yes, you can buy frozen ones, but I promise you, once you’ve had these, you’ll never look at the freezer cabinet again! These onion rings are crispy, crunchy and delicious. Always make more than you think you’ll need, as they WILL get gobbled up.


• 1 brown onion

• ½ cup plain flour

• ¼ cup rice flour

• A pinch of Salt & pepper

• Chilled Sparkling water (you can also use beer, tonic or soda water)

• 1 tsp baking powder

• Neutral oil for frying


1. Ideally you want to prepare this batter in advance and stick it in the fridge to get really cold: it’s the interaction between the hot oil and the cold batter that gives you the crispiness.

2. Put the flours, salt, pepper and baking powder into a bowl. Slowly whisk in sparkling water. Add a little at a time until you have the consistency of yoghurt. Put the bowl in the fridge to chill.

3. Peel and slice your onion into medium rings. Depending on the size of it, you may need two. Set aside, while you heat your oil up in a wok or saucepan. You want a depth of approximately 2 inches.

4. You want a temperature of 180C. If you don’t have a food thermometer, simply insert a wooden skewer into your oil: if you see a steady stream of bubbles, your oil is ready.

5. To fry, have your onions and batter next to each other, then dip a ring into the batter, coat fully, then drop into the hot oil to fry. Don’t do too many at time, as each time you add rings, the temperature of the oil will drop, so you may need to up the heat.

6. Allow the rings to set in the oil for 2 mins, before turning over with either a spider skimmer or chopsticks. When the rings have reached a golden brown colour, fish them out, drain on a plate lined with kitchen paper, sprinkle with salt and continue frying the rest of the batch.

7. I tend to keep my plate near the pan of oil, so the residual heat keeps the rings warm while I finish off the batch. You can also just have them on an oven tray and keep them in the oven to keep warm while you finish cooking. These are best eaten straight away. You can enjoy them with our smoky garlic mayonnaise!