Paul Brown, guardian.co.uk, Updated: April 19, 2013 14:14 IST
The perfect crispy and sweet onion rings from restaurant 34 in Mayfair.
Onion ringsred onions
2 white onions
2 malt vinegar
250ml sunflower oil
for fryingplain flour
for dusting, seasonedwhite breadcrumbs
100g salt and freshly ground black pepper
For the batterlager
160g cayenne pepper
a pinchsoy sauce
a dash salt and ground white pepper
Peel the onions and cut into rings of 1cm width. Place into a tray, pour over the vinegar and marinate for 3 hours.
To make the batter, pour lager into a large mixing bowl and gently whisk in flour until you get a smooth, silky consistency (you may need more or less flour). Add cayenne, soy sauce and seasoning. Leave in the fridge till ready to use. This can be made 30 minutes to an hour before needed.
Pour 6cm oil into a medium-sized, heavy-bottomed saucepan, or use a deep fat fryer. Heat to 180C. If using a saucepan, be careful as the oil will be very hot. Drop the onion rings into the seasoned flour, then the batter, then the breadcrumbs. Fry until golden brown. Remove with tongs and place on kitchen paper. Season and serve.Onion rings at 34, London. Photograph: Jan Baldwin for Observer Food Monthly