Name: Pickled onion rings
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: American
Ingredients: 2 large onions; 175ml distilled malt vinegar; 75g golden caster sugar; 100g plain flour; ½ tsp cayenne pepper; ½ tsp ground coriander; oil for deep-frying; smoked paprika to serve; 100g cornflour; 100g plain flour; ½ tsp bicarbonate of soda; 300ml lager

2 large onions
175ml distilled malt vinegar
75g golden caster sugar
100g plain flour
½ tsp cayenne pepper
½ tsp ground coriander
oil
for deep-frying
smoked paprika
to serve

For the batter

100g cornflour
100g plain flour
½ tsp bicarbonate of soda
300ml lager

Method

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.