Ingredients:

  • 1 large yellow onion (about 1 pound/450g), Vidalia preferred
  • 1 gallon (3.8L) ice water
  • 1 tablespoon (15ml) salt
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (60g) cornstarch
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (or to taste)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup (240ml) cold club soda or sparkling water
  • 1 large egg, lightly beaten
  • 4-6 cups (1-1.5L) vegetable oil (for deep frying)

Instructions:

  1. Peel the onion, leaving the root end intact.
  2. Place the onion root-side down. Starting about 1/2 inch (1.25cm) from the root, make 8-12 evenly spaced cuts down to the cutting board.
  3. Flip the onion and repeat with similar cut. Do not cut too far.
  4. Gently separate the petals of the onion. Submerge the onion in ice water with salt for at least 30 minutes.
  5. In a large bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, oregano, cayenne pepper, salt, and pepper.
  6. Slowly whisk in the club soda (or sparkling water) and egg until a smooth batter forms.
  7. Heat the vegetable oil in a large pot or deep fryer to 350°F (175°C).
  8. Remove the onion from the ice water and pat it very dry with paper towels.
  9. Dip the onion in the batter, ensuring it coats all the petals. Lift and let the excess batter drip off.
  10. Carefully lower the battered onion into the hot oil, root-side up.
  11. Fry for 4-5 minutes, then flip and fry for another 4-5 minutes, or until golden brown and crispy.
  12. Remove the onion from the oil with a spider or slotted spoon. Place it on a wire rack lined with paper towels to drain excess oil. Serve immediately.