salt and vinegar onion rings
- 500g onions, sliced into 1cm-thick rounds
- 2 cups (500ml) sherry vinegar
- 2 teaspoons sea salt flakes
- 1½ cups (225g) self-raising (self-rising) flour
- 2 tablespoons caster (superfine) sugar
- 3 cups (750ml) cold soda water
- 3 cups (450g) cornflour (cornstarch)
- vegetable oil, for deep-frying
- smoked sea salt flakes, to serve
- Place the onion, vinegar and salt in a large bowl, separating the onion into rings. Set aside for 1 hour 30 minutes to marinate.
- Drain the vinegar mixture from the onion. Place the self-raising flour, sugar, soda water and 2 cups (300g) of the cornflour in a large bowl and stir to just combine.
- Place the remaining cornflour in a separate large bowl. Half-fill a large saucepan with the oil and place over medium heat until it reaches 190°C (375°F) on a deep-frying thermometer. Working in batches, dust the onion in the reserved cornflour, dip in the batter and cook for 2–3 minutes or until golden brown.
- Remove using a slotted spoon, drain well, sprinkle with smoked salt and serve immediately. Serves 6
Photography: Chris Court
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