Step 1

Peel the onion, cut it into ½-inch (1–2 cm) slices, and separate the rings.

Step 2

In a bowl, combine the flour and salt for the flour coating.

Step 3

In another bowl, whisk together the flour, cornstarch, salt, paprika powder, and cracked pepper. Add in the sparkling water (or beer) and whisk until a smooth batter is formed. You can adjust the consistency by adding more flour if it’s too runny or more sparkling water if it’s too thick. It should be like a slightly thicker pancake batter.

Step 4

Heat the frying oil in a pot (or small wok) to 350°F/175 °C. You won’t need much oil, but the onion rings should swim in it.

Step 5

Dip the onion rings first into the flour coating, then into the batter and immediately add them to the oil. Work in batches to prevent overcrowding in the pot.

Step 6

Let the onion rings cook for 3 to 4 minutes until golden and crispy.

Step 7

Transfer the onion rings onto paper towels to remove excess oil. Sprinkle them with more salt and enjoy!