Crispy Onion Rings
""There's nothing better than a simple tempura of a primo vegetable," states Peter Hoffman. For this sensational version, he coats thick onion rings in an ultralight batter and quickly fries them. Hoffman says that any vegetable that slices nicely, like delicata squash, fennel or zucchini, would be great here, as long as it "takes to the batter"—meaning the batter stays on...."
INGREDIENTS
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1 quart vegetable oil, for frying
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2 large Spanish onions, cut crosswise into 1/2-inch rings
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2 teaspoons kosher salt, plus more for sprinkling
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3 to 4 cups club soda, chilled
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1 teaspoon baking powder
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3 cups all-purpose flour
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1/3 cup cornstarch
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