Tempura Onion Rings

By McLean

Ingredients

• 2 large Vidalia or Spanish onions, cut into 1/4-inch rings
• vegetable oil for frying
• 1 1/4 cup flour
• 1/3 cup cornstarch
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 1/4 cups ice water
• Ketchup or ranch dressing for dipping

Details

Servings 8
Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

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 360 degrees. Fill a large bowl halfway with ice. In a medium bowl, whisk the flour, cornstarch, baking powder and salt. Add 1 1/4 cups ice water and stir 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 360 degrees between batches.