Golden crunch on the outside with tender onion inside, built with a batter that clings and a breadcrumb coat that snaps when you bite. Straight into the oil and eaten right away: this one is all about crispness.
Peel the onions and cut them into thick slices, about 1 cm. Separate the rings carefully, keep the medium and large ones, and dry them well with paper towels.
Mix most of the flour, the cornstarch, baking powder, part of the salt, the pepper
Turn what you find into an experience you can actually bring to your kitchen.
Put the remaining flour in one bowl and the panko in another. Coat each ring in dry flour, then batter, then panko, pressing gently so the coating sticks all around.
Heat the vegetable oil in a pot to 175–180°C. Fry a few rings per batch for 2 to 3 minutes, turning once, until golden and crisp.
Remove the rings with a slotted spoon and transfer them to a rack or paper towels. Season immediately with the remaining salt while still hot; it sticks better then.
Serve the rings as soon as they finish draining, still hot and crackly. If you cover them, steam steals the crunch without apologizing.
