Crispy Battered Onion Rings

Instructions

1. 1

   Slice the onions into 1/2-inch thick rings and separate them carefully. Place them in a bowl of ice water for 15 minutes to reduce the sharpness and help them stay crisp.

2. 2

   In a large bowl, whisk together 150g (1 cup) of flour, cornstarch, baking powder, paprika, garlic powder, salt, and black pepper.

3. 3

   In a separate bowl, beat the egg and add the cold beer or sparkling water. Whisk until well combined.

4. 4

   Pour the wet ingredients into the dry ingredients and whisk until you have a smooth batter. The batter should be thick enough to coat the back of a spoon. Let it rest for 5 minutes.

5. 5

   Place the remaining 50g (1/2 cup) of flour in a shallow dish for dredging.

6. 6

   Heat the vegetable oil in a large, deep pot or deep fryer to 350°F (175°C). Use a thermometer to maintain the correct temperature.

7. 7

   Drain the onion rings and pat them completely dry with paper towels. Moisture will prevent the batter from adhering properly.

8. 8

   Dredge each onion ring in the plain flour, shaking off excess, then dip into the batter, allowing excess to drip off.

9. 9

   Carefully lower 4-5 battered rings into the hot oil at a time. Don't overcrowd the pot as this will lower the oil temperature.

10. 10

    Fry for 2-3 minutes, turning once, until golden brown and crispy on both sides.

11. 11

    Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels.

12. 12

    Season immediately with a pinch of salt while still hot. Repeat with remaining onion rings.

13. 13

    Serve immediately while hot and crispy with your favorite dipping sauce such as ranch, ketchup, or spicy mayo.