Chef's Recipes

Saint Peter's salt and vinegar onion rings

Saint Peter's Josh Niland recommends these deliciously crunchy beer-battered onion rings as a side dish to his seafood-focused restaurant's staple, fish and chips.

By Josh & Julie Niland
  • 15 mins preparation
  • 10 mins cooking
  • Serves 4 - 6
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  • 500ml malt vinegar (2 cups)
  • 80 gm sea salt
  • 2 tbsp caster sugar
  • 4 onions, thinly sliced into rounds
  • 50gm rice flour, plus extra for dusting
  • Vegetable oil, for deep-frying
  • 200 gm rice flour
  • 105 gm self-raising flour
  • 5 gm baking powder
  • 170 ml vodka (preferably with 37% alcohol)
  • 20 gm honey
  • 275 ml beer, such as draught beer


  • 1
    Bring vinegar, salt and sugar to the boil in a saucepan. Remove tiny rings from centres of onion (reserve for another use). Separate onion into individual rings and simmer in 2 batches in vinegar mixture until just softened (1 minute). Transfer to a bowl with a slotted spoon.
  • 2
    For batter, combine flours and baking powder in a bowl. Whisk vodka and honey together in a jug, then add to flours along with beer and whisk until batter has the consistency of heavy cream. If it becomes too thick add a little more beer.
  • 3
    Heat oil in a deep-fryer or large saucepan to 180C. Dust onion rings with rice flour, coat in batter and, in batches, carefully lower into the oil so the batter puffs up before the ring has a chance to sink. Deep-fry until light golden brown and crisp (1-2 minutes; be careful, hot oil may spit), then season with salt and serve.