Sunday, 15 January 2012


We all love a good onion ring by the side of a great burger or a magnificent steak. I love onions and I always find the battered single onion ring a little unsatisfying – too much batter, not enough onion, and so often you get that really annoying sensation when you bite into the onion ring and the whole ring comes out leaving you with a batter shell….. 

The best battered fried onions I have ever had were at a chinese restaurant in Kuala Trengganu in Malaysia. They were ethereal, little clumps of finely sliced onion coated in the lightest, airiest batter imaginable, and I have tried time and time again to recreate them. I’m not quite there yet but this is what I am currently serving when I cook Mr Redding a lovely steak from the East London Steak Company… 

It’s all a bit ‘cooking by feel’ so there is no list of ingredients. For one portion I slice one onion into fine rings and separate them out. Put the onion rings into a roomy bowl and add a couple of tablespoons of plain flour, a good shake of salt and black pepper, and a couple of teaspoons of baking powder. Add enough water to create a batter that is holding the rings together but is loose enough for them to move about. Fry at around 160 degrees for five minutes, until golden brown.   Eat IMMEDIATELY!!!


  1. I don't DARE buy myself a deep fat fryer as I'd use it too much. This is enough to restrict me as I have a bit of a fear of hot oil so seldom deep fry, even though my ancient cast iron pan is a fine frying pot.

  2. I must admit it is a bit of a temptation....