Ingredients:

  • 2 large Sweet Onions, sliced into 1/2-inch thick rounds
  • Ice-cold water (for soaking onions)
  • 125g All-purpose flour
  • 30g All-purpose flour (for dusting)
  • 60g Cornstarch
  • 1 tsp Baking powder
  • 1 tsp Smoked paprika
  • 1 tsp Garlic powder
  • 0.5 tsp Cayenne pepper
  • 1 tsp Kosher salt
  • 240ml Ice-cold light beer or Club Soda
  • 1 liter Neutral oil for frying
  • 0.5 tsp Sea salt for finishing

Instructions:

  1. Peel the onions and slice them into 1/2 inch rounds. Gently separate the rings, keeping only the large and medium ones (save the tiny centers for another use). Pat them very dry with a lint free towel.
  2. Soak rings in ice water for 5 minutes, then pat completely dry with paper towels.
  3. Place 30g of the flour in a shallow bowl. Toss the dry onion rings in the flour until every surface is chalky and white.
  4. In a large bowl, whisk together the remaining flour, cornstarch, baking powder, smoked paprika, garlic powder, cayenne, and salt. Gently whisk in the ice-cold beer or club soda until the consistency resembles heavy cream, leaving a few small lumps.
  5. Heat 1 liter of neutral oil in a heavy pot to 375°F (190°C). Working in small batches, dip onion rings into the batter, allow excess to drip off for two seconds, and carefully lower into the hot oil. Fry until deep golden brown and crisp, approximately 2-3 minutes per side. Drain on a wire rack and season immediately with salt.