1 Vegetable oil, for frying
1 1/2 c Cornstarch
3 Red onions, peeled, sliced
-crosswise to 1/3-inch
Thick (about 1-1/4 lbs.)
1 1/2 c Flour, all-purpose
1 ts Salt, plus more for sprinkl
-ing
1 1/2 c Ice, coarsely crushed
Lemon wedges, ketchup and
- soy sauce, for serving
1. In a deep fryer or large saucepan, heat the oil
the 350F. Meanwhile, put 1 cup of the cornstarch in a
brown paper bag. Add the onion slices and shake well
to coat. Transfer the coated onion rings to a large
baking sheet.
2. In a large bowl, mix the remaining 1/2 cup
cornstarch with the flour and 1 teaspoon salt. Add
1-1/2 cups of cold water all at once into the flour
mixture. Stir vigorously with chopsticks or a fork to
be pieces of ice and lumps the size of a nickel in the
batter.
3. When the oil is hot, add as many coated onion rings
to the batter as will fit comfortably in the fryer;
you will have to do this in about 5 batches: Using
chopsticks or a large fork, life the rings to the hot
oil and separate any that cling together. Fry the
onion rings until golden brown all over, about 3
minutes. Transfer to paper towels or a paper bag to
drain well. Repeat with the remaining onion rings and
batter. Sprinkle the onion rings with salt if desired.
Serve hot, warm or at room temperature with lemon,
ketchup or soy sauce. Serves 4 to 6. Food & Wine,
June, 1991.
