Categories: Sides
Ingredients
- 2 large Vidalia onions, cut into 1/4-inch-wide rings
- Vegetable oil, for deep-frying
- 1 cup plus 2 tbsp. all-purpose flour
- 1/4 cup cornstarch
- 2 tsp baking powder
- 1 tsp coarse salt, plus more to taste
- 1 1/3 cups ice-cold water
Directions
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Put the onions in a large bowl filled with cold water and soak for 10 minutes.
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Heat 2 inches of oil to 365 in a deep heavy-bottomed pot or prepare your electric deep-fryer.
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Whisk together the flour, cornstarch, baking powder, and salt in a medium bowl. Whisk in the ice-cold water and set the bowl of batter in a bowl of ice.
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Drain the onions well nd dry thoroughly between layers of paper towels. Working with one handful at a time, dip the onions in the batter, allowing the excess to drip back into the bowl, and carefully place in the oil. Fry, turning once, until crisp and golden, about 3 minutes per batch. Transfer to a paper towel-lined tray to drain, and sprinkle with salt.