Best 6 Tempura Battered Onion Rings Recipes

TEMPURA BATTER

Steps:

• In bowl mix first 5 ingredients; add water and egg and then stir till smooth,.
• This batter is enough for 4 cups vegetables or 1 pound of fish or meat cut up.

TEMPURA ONION RINGS

Steps:

• 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 ONION RINGS

Steps:

• In a wok or large pot, heat oil until a deep-frying thermometer registers 370 degrees. In a medium bowl set over an ice bath, stir yolk with chopsticks or a whisk; add ice water, stirring to combine. Sift flour and cornstarch into egg mixture, stirring to incorporate. Don't worry about a few remaining lumps in the batter.
• Coat onion rings with batter, letting excess drip back into bowl. Fry onion rings in the hot oil in small batches, turning once, until just beginning to color. Drain on paper towel. Repeat process, skimming oil of tempura batter bits as necessary until all onion rings have been fried. If oil becomes dark, begin again with fresh oil. Serve immediately.

MAKING CRISPY ONION RINGS

Steps:

• Whisk together flour, cornstarch, dry potato flakes, and cayenne pepper in a large bowl. Whisk in club soda to make a smooth batter.
• Place panko bread crumbs in a shallow bowl.
• Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
• Place a few onion rings at a time into the bowl of batter and turn to coat all sides with batter.
• Remove onion rings from batter and place into pan of panko bread crumbs; turn to coat completely with crumbs.
• Cook a few rings at a time in the hot oil until golden brown, about 2 to 3 minutes.
• Transfer to a cooling rack set over paper towels to drain. Season with salt to taste and serve.

BEER-BATTERED ONION RINGS BY MARTHA STEWART RECIPE BY TASTY

Steps:

• In a large pot over medium-high heat, bring 3 inches (8 cm) of oil to 375˚F (190˚C).
• Peel and cut onions crosswise into ½ (1 ⅓ cm) inch slices.
• Separate into rings and place in a large bowl with ice water while you prepare the batter.
• In a medium mixing bowl, whisk together 1 cup flour (125 g), salt, white pepper, and baking powder.
• Whisk in beer and 2 tablespoons of ice water until just combined.
• In a separate bowl, add the remaining 1 cup (125 g) of flour.
• Remove the rings from the ice water bath and pat dry. Coat the rings first in the flour then in the batter, allowing any excess to drip off.
• Working in batches, transfer battered rings to hot oil to cook for 2 to 3 minutes, or until golden brown.
• Transfer to a paper towel lined rack to drain. Sprinkle with salt.
• Enjoy!

DEEP-FRIED ONION RINGS

Steps:

• Soak onion rings in a bowl of ice water for 1 hour; drain and pat dry with paper towels.
• Whisk flour, buttermilk, egg, baking soda, and salt together in a bowl until smooth.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Dip onion rings in batter, working in batches; fry battered onion rings in the hot oil until browned, about 5 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate.