2 lg. onions, preferably Vidalia or Spanish, cut into 1/4-in. rings
Vegetable oil, for frying
1-1/4 c. flour
1/3 c. cornstarch
1 T. baking powder
1 t. salt
1-1/4 c. ice water
Ketchup or ranch dressing for dipping
Instructions
In a lg. bowl of cold water, soak the onions for 10-15 min. Let drain on paper towels.
Meanwhile, in a lg., deep pot or skillet, heat 2 in. of oil over med.-high heat until it registers 360 degrees on a dep-fat thermometer. Fill a lg. bowl halfway with ice. In a med. bowl whisk the flour, cornstarch, baking powder & salt. Add the ice water and stir just until a batter forms. (The batter will be thin, with sm. lumps and bubbles.) Place the batter bowl inside the bowl of ice to keep cold.
Using tongs, coat the onion rings with the batter, letting the excess drip off. Working in batches, drop the rings into the oil & fry until golden brown, 2-1/2 to 3 min. Using the tongs, transfer the rings to paper towels to drain; return the oil to 360 degrees between batches. Serve with the ketchup.
Originally Submitted
11/26/2007
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