Feast on these lager-battered pickled onion rings as a snack, or serve as part of an American-themed spread, with BBQ chicken pieces and mac ‘n’ cheese
Ingredients
- 175ml distilled malt vinegar
- 75g golden caster sugar
- 2 large onions, cut into 1cm-thick rings
- oil, for deep-frying
- 100g plain flour
- ½ tsp cayenne pepper
- ½ tsp ground coriander
- smoked paprika, to serve
For the batter
- 100g cornflour
- 100g plain flour
- ½ tsp bicarbonate of soda
- 300ml lager
Method
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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 and leave to cool and pickle. Will keep for 24 hrs.
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Pour the oil into a large pan until it's no more than a third full and heat to 180C. Mix the flour, cayenne pepper, ground coriander and 1 tsp salt together in a bowl and set aside.
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To make the batter, combine the flours and bicarbonate of soda in a bowl, then slowly whisk in the lager. Drain the pickled onion rings and coat in the spiced flour mixture. Carefully dip them, one at a time, into the batter, then fry in the hot oil for 2-3 mins until golden and crisp. Drain on kitchen paper and season with the paprika and some sea salt.