Tempura Onions Rings
Why I’ve never coated my onion rings in a light, flavorful tempura batter is beyond me - but now that I have, I’ll never do it any other way again.
So this is your sign to make your own Tempura Onion Rings asap.
For best results, use a mandoline to slice your onions as thin as possible.
here’s what you’ll need
red onions, thinly sliced
1 cup flour
2 tbsp cornstarch
a pinch of baking powder
1 cup fizzy water
1 tsp paprika
canola oil
salt
here’s what you’ll need to do
In a bowl, combine flour, cornstarch, baking powder, paprika and a pinch of salt. Add ice-cold fizzy water and whisk until incorporated, being careful not to over mix (lumps are totally okay).
Over medium heat, CAREFULLY heat a couple inches of canola oil in a heavy deep-sided pot (like a Dutch Oven) until it reaches about 350 degrees.
Dip onions in batter, letting excess batter drip off so the onions are lightly coated.
In small batches, CAREFULLY lower battered onions into the HOT oil. Fry for a couple minutes, or until golden and crispy.
Good To Know: Onions contain quite a bit of moisture, so they may pop a bit when they hit the HOT oil. Be careful not to hang your face over the pot to avoid being splashed and burned.
Using tongs, remove crispy onions from the HOT oil and place on a paper towel-lined plate to cool.
Season generously with salt, and enjoy!