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Tempura onion rings
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Ethnic, Japanese, Onions, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| | Vegetable oil, for frying | | 1 1/2
| cup | Cornstarch | | 3
| | Red onions, peeled, sliced | | | -crosswise to 1/3-inch | | | Thick (about 1-?lbs.) | | 1 1/2
| cup | Flour, all-purpose | | 1
| tsp | Salt, plus more for sprinkl | | | -ing | | 1 1/2
| cup | Ice, coarsely crushed | | | Lemon wedges, ketchup and | | | - soy sauce, for serving |
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Procedures:
| 1 | In a deep fryer or large saucepan, heat the oil the 350°F. | | 2 | Meanwhile, put 1 cup of the cornstarch in a brown paper bag. | | 3 | Add the onion slices and shake well to coat. | | 4 | Transfer the coated onion rings to a large baking sheet. | | 5 | In a large bowl, mix the remaining ?cup cornstarch with the flour and 1 teaspoon salt. | | 6 | Add 1-?cups of cold water all at once into the flour mixture. | | 7 | Stir vigorously with chopsticks or a fork to be pieces of ice and lumps the size of a nickel in the batter. | | 8 | When the oil is hot, add as many coated onion rings to the batter as will fit comfortably in the fryer; you will have to do this in about 5 batches: using chopsticks or a large fork, life the rings to the hot oil and separate any that cling together. | | 9 | Fry the onion rings until golden brown all over, about 3 minutes. | | 10 | Transfer to paper towels or a paper bag to drain well. | | 11 | Repeat with the remaining onion rings and batter. | | 12 | Sprinkle the onion rings with salt if desired. | | 13 | Serve hot, warm or at room temperature with lemon, ketchup or soy sauce. | | 14 | Serves 4 to Food & wine, june, 1991 |
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