Begin by peeling and slicing the Spanish onions into thick rings, about ½ inch thick. Separate the rings and set aside.
In a large mixing bowl, combine 2 cups of all-purpose flour, 8 ounces of cornmeal, and a pinch of salt. In another bowl, melt 12 ounces of vanilla ice cream and add 24 ounces of water, mixing until combined. Pour the wet mixture into the dry ingredients and stir until smooth.
In a frying pan or deep fryer, heat vegetable oil over medium-high heat to about 350°F (175°C).
Dip each onion ring into the batter, coating it evenly and allowing excess to drip off before placing it in the hot oil.
Fry the onion rings in batches until golden brown, about 3 to 4 minutes per side, flipping halfway through.
Remove the rings from the oil and place them on a plate lined with paper towels to drain. Serve hot with your favorite dipping sauce!
