Ingredients
Equipment
Method
Preparation
- Slice white onions into thick 3/4-inch rings and separate. Soak in ice water for 10 minutes, then pat completely dry.
- Whisk flour, cornstarch, baking powder, and spices. Separate some dry mix for dredging, then add ice-cold club soda to the rest to create a thick batter.
Frying Process
- Heat oil in a Dutch oven to 375°F (190°C).
- Coat each ring in dry flour, then wet batter, then a final light dry flour toss. Fry for 2-3 minutes per side until deep golden-brown and craggy.
- Place on a wire rack to drain. Stack high on a plate, sprinkle with fresh parsley, and serve with the pale orange dipping sauce.
Nutrition
Notes
Keep the batter ice-cold for the best results.
Use a wire rack instead of paper towels to prevent sogginess.
Use a wire rack instead of paper towels to prevent sogginess.
