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
  1. Place the onion, vinegar and salt in a large bowl, separating the onion into rings. Set aside for 1 hour 30 minutes to marinate. 
  2. 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. 
  3. 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. 
  4. Remove using a slotted spoon, drain well, sprinkle with smoked salt and serve immediately. Serves 6.
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