Onion Rings

Serve these with your meat and vegetable burgers, chicken, on salads, all sorts. Watch your oil constantly as you fry and never-over fill the pan with oil or cook too many rings at once. They’re good and crunchy.


  1. Leaving the onion whole, peel the skin away. Sit it on a board and using a sharp knife, cut it across into thin rings (1/2 cm). Separate the rings out. Set aside.
  2. Batter: sift the flour, bicarbonate of soda and salt into a large bowl. Beat the egg well. Throw it into a hollow in the centre of the flour together with a tablespoon of the milk. Use a small hand or electric hand held whisk to being mixing them together. Add the remaining milk little by little, whisking continuously. When it’s all in, creamy and silky without lumps, put it into the fridge to chill for 30 minutes or until you’re ready to f ry. Pre-heat oven to 180C/gas 4 to keep onion rings warm later.


  1. Prepare your deep-fat fryer or find a wok or a deep sided frying pan or saucepan. Add oil. Remember, never fill your pan more than one-third full when deep fat frying as fat rises as it heats and could overflow and catch fire. And the onion rings aren’t bulky so you don’t need too much anyway. Heat the oil to 190C – use a cooking thermometer to get and keep the oil at a constant temperature. If you don’t have one, add a 5 cm cube of bread to the oil and count to 10. Remove the bread with a spoon. If it’s crisp and just golden, the temperature is correct.
  2. Lay a large piece of kitchen paper onto a baking tray to drain the onion rings later.
  3. Drop a few of the onion rings into the batter and turn to coat them. Lift them out and add them to the oil just a few at a time (I use a slotted or wooden spoon to help). Take great care. And never over-crowd the pan. Always cook the rings in batches. Watch them closely for the 1-2 minutes they will take to cook. When they’re golden brown they should be done. Raise them up in the basket of your fryer or scoop them out with a slotted spoon. Sit them on the paper to drain. Keep them warm in the oven as you cook the rest.


  1. Sprinkle with fine sea salt just before serving so the rings retain their crispness.

Useful Cooking Information


Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb


Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints


Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise

Oven Temperatures

Gas °F °C
Mark 1275140

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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