Ingredients:

  • 2 large Vidalia or Walla Walla onions, sliced into 1.5cm rounds
  • 500 ml ice water
  • 65 g all-purpose flour
  • 30 g cornstarch
  • 5 g garlic powder
  • 3 g smoked paprika
  • 125 g all-purpose flour
  • 40 g cornstarch
  • 1 large egg, beaten
  • 240 ml ice-cold seltzer water or light lager
  • 6 g kosher salt
  • 2 g black pepper
  • 1 liter neutral oil for frying

Instructions:

  1. Slice onions into 1.5cm (½ inch) thick rounds and separate into individual rings.
  2. Soak the onion rings in 500ml of ice water for 10 minutes to remove harshness, then pat them completely dry with paper towels.
  3. In a medium bowl, whisk together the 'Dry Anchor' ingredients: 65g flour, 30g cornstarch, garlic powder, and smoked paprika.
  4. In a separate bowl, whisk together the 'Shatter-Batter' ingredients: 125g flour, 40g cornstarch, beaten egg, ice-cold seltzer water, salt, and pepper until just combined.
  5. Heat 2 inches of neutral oil in a heavy-bottomed Dutch oven or deep skillet to 375°F (190°C).
  6. Toss the dried onion rings in the dry dredge mixture until thoroughly coated.
  7. Dip the floured rings into the wet batter, allowing excess to drip off for 3 seconds.
  8. Carefully drop rings into the hot oil and fry for 2–3 minutes, flipping once, until they reach a deep mahogany color.
  9. Transfer the rings immediately to a wire cooling rack set over a baking sheet to maintain crispness. Season with additional salt while hot.