These were AWESOME! My husband and 7yo both loved them and ate them up with amazing speed. I made a batch with more “batter” to stick to them, but these were still the favorite. This was incredibly easy. When deciding what oil to cook in, I had to keep in mind the cost of using a higher volume of oil. I decided to go with lard. It would have been costly to use coconut or avocado oil. This worked perfectly without breaking the bank.
1 medium onion, thinly sliced and separated (I used a mandolin)
1/2 cup sweet potato flour (asian markets) or tapioca flour
1/2 cup water
1 tsp salt
1/2 tsp baking powder
1 cup lard
Whisk together all ingredients except for the onion. If you’re using the sweet potato flour, it will settle to the bottom sometimes, so you need to whisk between batches. Heat the lard in a pan until around 350 degrees. Take tongs and drop “clumps” of onions into the batter so that they’re coated. Transfer onions to the oil and let them brown. If your oil isn’t very deep, turn the onions when they start to brown on one side. Transfer them onto a paper towel when they are cooked equally on both sides. Do this with the remainder of the onions.
These are so good that you don’t even need a dipping sauce.