Tempura Onion Rings
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Tempura Onion Rings
  Onion    Japanese    Vegetables    Side dish  
Last updated 6/12/2012 1:26:20 AM. Recipe ID 60707. Report a problem with this recipe.
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      Title: Tempura onion rings
 Categories: Japanese, Vegetables
      Yield: 4 Servings
 
      1    Vegetable oil, for frying
  1 1/2 c  Cornstarch
      3    Red onions, peeled, sliced
           -crosswise to 1/3-inch
           Thick (about 1-1/4 lbs.)
  1 1/2 c  Flour, all-purpose
      1 ts Salt, plus more for sprinkl
           -ing
  1 1/2 c  Ice, coarsely crushed
           Lemon wedges, ketchup and
           - soy sauce, for serving
 
  1.  In a deep fryer or large saucepan, heat the oil the 350F.
  Meanwhile, put 1 cup of the cornstarch in a brown paper bag. Add the
  onion slices and shake well to coat. Transfer the coated onion rings
  to a large baking sheet.
  
  2.  In a large bowl, mix the remaining 1/2 cup cornstarch with the
  flour and 1 teaspoon salt.  Add 1-1/2 cups of cold water all at once
  into the flour mixture. Stir vigorously with chopsticks or a fork to
  be pieces of ice and lumps the size of a nickel in the batter.
  
  3. 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. Fry the onion rings
  until golden brown all over, about 3 minutes. Transfer to paper
  towels or a paper bag to drain well. Repeat with the remaining onion
  rings and batter. Sprinkle the onion rings with salt if desired.
  Serve hot, warm or at room temperature with lemon, ketchup or soy
  sauce. Serves 4 to 6. 




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Recipe ID 60707 (Apr 03, 2005)

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