Onions - Tempura Battered Onion Rings recipes
Author: Mattie Diaz
Ingredients Oil, for frying 2 large sweet onions, cut into 1/2-inch thick rings, thin skins removed 1 1/2 cups rice flour, plus more, for dredging 1 tablespoon baking powder 1 tablespoon baking soda 1 egg yolk 1 cup beer (use enough until you get pancake batter consistency) 1/2 teaspoon salt, plus more for seasoning Freshly ground black pepper Method Step 1 Fill a large Dutch oven or fryer with oil and preheat to 350 degrees F. Step 2 Sift dry ingredients into a large mixing bowl and make a well in the center. In a large dish add some rice flour, and season with salt and pepper, to taste.
Tempura Onion Rings
Make and share this Tempura Onion Rings recipe from Food.com.
Provided by: bricookie55
Total time: 50 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 8 servings
Number of ingredients: 9
Provided by: bricookie55
Total time: 50 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 8 servings
Number of ingredients: 9
Ingredients:
- 2 large onions, cut into 1/4-inch rings (preferably Vidalia or Spanish)
- vegetable oil, for frying
- 1 1/4 cups flour
- 1/2 cup cornstarch
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/4 cups ice water
- ketchup
- ranch dressing
Nutrition:
- Calories: 117.5 calories
- Fat: 0.2 grams
- Saturated Fat: 0.1 grams
- Cholesterol: 0 milligrams
- Sodium: 430.6 milligrams
- Carbohydrate: 26.1 grams
- Fiber: 1.2 grams
- Sugar: 1.6 grams
- Protein: 2.5 grams
- In a large bowl of cold water, soak the onions for 10 to 15 minutes. Let drain on paper towels.
- Meanwhile, in a large, deep pot or skillet, heat 2 inches of oil over medium-high heat until it registers 360F on a deep-fry thermometer.
- Fill a large bowl halfway with ice. In a separate, medium bowl, whisk the flour, cornstarch, baking powder, and salt. Add the 1 1/4 cups ice water and stir, just until a batter forms. (The batter will be thin, with small 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 and fry until light golden, 2 1/2 to 3 minutes. Using the tongs, transfer the rings to paper towels to drain; return the oil to 360F between batches.
- Serve with the ketchup and ranch dressing.
Tempura Battered Onion Rings
Ingredients Oil, for frying 2 large sweet onions, cut into 1/2-inch thick rings, thin skins removed 1 1/2 cups rice flour, plus more, for dredging 1 tablespoon baking powder 1 tablespoon baking soda 1 egg yolk 1 cup beer (use enough until you get pancake batter consistency) 1/2 teaspoon salt, plus more for seasoning Freshly ground black pepper Method Step 1 Fill a large Dutch oven or fryer with oil and preheat to 350 degrees F. Step 2 Sift dry ingredients into a large mixing bowl and make a well in the center. Crack the egg yolk into a separate bowl and break it up with a fork. Add this to the well in the middle of the flour and slowly pour in the beer as you whisk. Gradually make wider circles with the whisk to incorporate the dry ingredients from the edges - this will minimize the chance of lumps. Continue until all the dry ingredients are mixed and the batter is of a smooth consistency. Step 3 Take the onion rings and remove the thin membrane found between the layers; (otherwise the batter won't stick as well). In a large dish add some rice flour, and season with salt and pepper, to taste. Coat each ring in the flour. Dip in the batter and fry in hot oil in batches until golden. Drain on paper towels and season with salt.
Provided by: admin
Total time: 15 minutes
Prep time: 15 minutes
Yields: 4 servings
Number of ingredients: 9
Provided by: admin
Total time: 15 minutes
Prep time: 15 minutes
Yields: 4 servings
Number of ingredients: 9
Ingredients:
- Oil, for frying
- 2 large sweet onions, cut into 1/2-inch thick rings, thin skins removed
- 1 1/2 cups rice flour, plus more, for dredging
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 egg yolk
- 1 cup beer (use enough until you get pancake batter consistency)
- 1/2 teaspoon salt, plus more for seasoning
- Freshly ground black pepper
How to cook:
- Fill a large Dutch oven or fryer with oil and preheat to 350 degrees F.
- Sift dry ingredients into a large mixing bowl and make a well in the center. Crack the egg yolk into a separate bowl and break it up with a fork. Add this to the well in the middle of the flour and slowly pour in the beer as you whisk. Gradually make wider circles with the whisk to incorporate the dry ingredients from the edges - this will minimize the chance of lumps. Continue until all the dry ingredients are mixed and the batter is of a smooth consistency.
- Take the onion rings and remove the thin membrane found between the layers; (otherwise the batter won't stick as well). In a large dish add some rice flour, and season with salt and pepper, to taste. Coat each ring in the flour. Dip in the batter and fry in hot oil in batches until golden. Drain on paper towels and season with salt.
Extra Crispy Onion Rings
Yields: 8 items
How to cook:
- Cut onion crosswise into ¼-inch thick rings and separate rings. Dust onion rings in dry tempura batter mix; set aside. Combine remaining tempura batter mix with baking powder and table salt in medium bowl; mix in eggs and milk. Dip onion rings into egg mixture, letting excess mixture drip off, and then coat thoroughly with panko. Working in batches, deep fry onion rings in hot oil preheated to 365°F, 1 to 2 minutes on each side until golden brown. Drain onion rings on wire rack with paper towels underneath and sprinkle with seasoned salt.
