Pickling the onion, provides a slightly more interesting taste that cuts successfully through the rich batter, and also helps to break down the raw onion, allowing for an overall more pleasant experience of the dish. The ingredient list does look daunting but it is mainly spices.
Ingredients
2 large onions
For the Pickle:
500 ml white wine vinegar
125 ml water
250g caster sugar
3 star anis
2 cloves
1 cinnamon stick
1 tablespoon of white peppercorns
Half tablespoon coriander seeds
Half tablespoon fennel seeds
For the batter
125 g plain flour plus extra for dusting
10g dried yeast
250 ml warm milk
To serve 1 green chilli finally chopped
Method
Add the vinegar, sugar, water star anise, clove, cinnamon stick, white pepper corns, coriander seeds, fennel seeds and 1 teaspoon salt into a pan, bring to boil then reduce the heat and simmer for 10 minutes.
Remove from the heat. Cover and allow to cool.
Pass through a sieve, store in a sealed container until you are ready to use.
Slice the onions and place in a bowl, pour over the pickling vinegar. Leave for 30 minutes.
To make batter, whisk the flour and yeast in a bowl then slowly whisk in the milk. Let it stand for 30 minutes.
Half fill a large frying pan with the oil and heat until it reaches 180C. Mix the flour, and 1 teaspoon salt in a bowl.
Drain onion rings and coat in seasoned flour. Dip them in batter then fry in oil for 2 – 3 minutes, until golden and crisp.
Drain on kitchen paper and season with the chopped chilli and flaky sea salt.
Original recipe Tom Kerridge Best ever dishes
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