Ingredients
2 large Vidalia onions, cut into 1/4-inch rings
Vegetable oil, for frying
1 cup plus 2 tablespoons all-purpose flour
1/4 cup cornstarch
2 teaspoons baking powder
1 teaspoon coarse salt, plus more to taste
1 1/3 cups ice-cold water
Preparation
Place onions in a large bowl filled with cold water and soak 10 minutes.
Heat 2 inches of oil in a deep, heavy-bottomed pot to 365 degrees.
In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Whisk in ice-cold water and place batter bowl over a bowl of ice.
Drain Vidalia onions and dry thoroughly between layers of paper towels.
Working one handful at a time, dip onions in batter, allowing excess to drip back into bowl, and gently place in oil. Fry, turning once, until crisp and golden, 3 minutes. Transfer to a paper towel-lined tray to drain and sprinkle with salt to taste.
