Makes: 8 servings
Prep: 20 mins
Cook: 30 mins
- 2 large onions, preferably Vidalia or Spanish, cut into 1/4-inch rings
- Vegetable oil, for frying
- 1 1/4 cups flour
- 1/3 cup cornstarch
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/4 cups ice water
- Ketchup or ranch dressing for dipping
- In a large bowl of cold water, soak the onions for 10 to 15 minutes. Let drain on paper towels.
- Meanwhile, in a large, deep pot or skillet, heat 2 inches of oil over medium-high heat until it registers 360 degrees on a deep-fat thermometer. Fill a large bowl halfway with ice. In a medium bowl, whisk the flour, cornstarch, baking powder and salt. Add the ice water and stir just until a batter forms. (The batter will be thin, with small lumps and bubbles.) Place the batter bowl inside the bowl of ice to keep cold.
- Using tongs, coat the onion rings with the batter, letting the excess drip off. Working in batches, drop the rings into the oil and fry until light golden, 2-1/2 to 3 minutes. Using the tongs, transfer the rings to paper towels to drain; return the oil to 360 degrees between batches. Serve with the ketchup.