Pickled onion rings
Ingredients
- Step 1 2 large onions
- Step 2 175ml distilled malt vinegar
- Step 3 75g golden caster sugar
- Step 4 100g plain flour
- Step 5 ½ tsp cayenne pepper
- Step 6 ½ tsp ground coriander
- Step 7 oil , for deep-frying
- Step 8 smoked paprika , to serve
- Step 9 100g cornflour
- Step 10 100g plain flour
- Step 11 ½ tsp bicarbonate of soda
- Step 12 300ml lager
Calories: 316
Carbohydrate: 47 g
Protein: 5 g
Fat: 10 g
Cook time: 25 minutes
Prep time: 15 minutes
Total time: 40 minutes
Servings: 6
TAGS
Side Dish
Snack
Starter
American
1 of 5-a-day
Indulgent
summer
Tom Kerridge
Directions
- Step 1 Slice the onions into 1cm-thick rings and set aside. Tip the vinegar, sugar, 50ml water and 1 tsp salt into a pan, bring to the boil, then remove from the heat. Add the onions to the pan, cover with cling film and leave to cool. You can do this up to a day ahead.
- Step 2 Fill a large saucepan half full with oil and heat until the temperature reaches 180C on a frying thermometer. Mix the flour, cayenne pepper, coriander and 1 tsp salt in a bowl, and set aside.
- Step 3 To make the batter, combine the flours and bicarb in a bowl, then slowly whisk in the beer. Drain the onion rings and coat them in the spiced flour. One at a time, dip them in the batter and fry in the hot oil for 2-3 mins until golden and crisp. Drain on kitchen paper and season with smoked paprika and flaky sea salt.