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| 1 | Vegetable oil for frying |
| 1 1/2 Tasse | cornstarch |
| 3 | Red onions, peeled, sliced crosswise to 1/3-inch |
| | Thick (about 1-1/4 lbs.) |
| 1 1/2 Tasse | all-purpose flour |
| 1 Teelöffel | Salt, plus more for sprinkl ing |
| 1 1/2 Tasse | Ice, coarsely crushed |
| | Lemon wedges, ketchup and soy sauce, for serving |
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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
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