Ingredients:

  • 2 large sweet onions, sliced into 1/2-inch rings
  • 2 cups buttermilk, ice cold
  • 1 tsp kosher salt
  • 2 cups all-purpose flour, divided
  • 1 cup cornstarch, divided
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1 large egg, beaten
  • 1 cup club soda or light lager, ice cold
  • 1/2 tsp black pepper
  • 1 quart neutral oil for frying
  • 1 tsp flaky sea salt

Instructions:

  1. Peel the onions and slice them into 1/2 inch thick rounds. Carefully separate the rings, discarding the very small centers or saving them for another use. Place the onion rings in a large bowl and pour over the 2 cups of ice cold buttermilk and 1 tsp kosher salt.
  2. Let them sit in the fridge for at least 30 minutes. The colder they are, the better the batter will stick later.
  3. In a shallow dish, combine 1 cup of flour, 1/2 cup of cornstarch, garlic powder, paprika, and black pepper.
  4. In a separate bowl, whisk the remaining 1 cup of flour, 1/2 cup of cornstarch, the beaten egg, and the ice cold club soda until just combined. Note: Do not over mix; a few lumps are fine.
  5. Pour the quart of oil into a heavy pot and heat to 375 degrees. Use a thermometer to be precise.
  6. Take an onion ring from the buttermilk, let the excess drip off, and coat it thoroughly in the dry flour mixture.
  7. Submerge the floured ring into the wet batter, ensuring every nook and cranny is covered.
  8. Drop 4 or 5 rings into the oil. Fry for 2 to 3 minutes until golden and crackling. Flip halfway through with your spider strainer.
  9. Remove the rings and place them on the wire rack. Immediately sprinkle with flaky sea salt while the oil is still wet on the surface.