Tempura-battered onion rings are a classic for a reason—they're incredibly satisfying! The combination of crispy, light tempura batter and sweet, savory onions is irresistible. I always make a double batch when I'm making these, because they disappear so quickly! I know, I know, everyone loves them!
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This recipe will guide you through making these addictive onion rings from scratch, teaching you the essential techniques for getting that perfect golden-brown, crispy exterior. Whether you’re a seasoned chef or a kitchen novice, you'll find this recipe both easy to follow and incredibly rewarding. Trust me, they're easier than you think, and SO worth it!
Required Equipments
- Large mixing bowls
- Whisk
- Measuring cups and spoons
- Fine-mesh sieve
- Deep fryer or large pot
- Tongs
- Paper towels
- Plates or serving platter
Tempura-Battered-Onion-Rings
This recipe provides a step-by-step guide to creating restaurant-quality tempura-battered onion rings at home, highlighting the essential techniques for achieving that perfect crispiness.
⏳ Yield & Time
Yield: 4 servings servings
Preparation Time: 5 minutes
Cook Time: 6 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, prep your onions! Peel about 3 large yellow onions and slice them into 1/2-inch thick rings. Separate the rings gently, making sure they're not sticking together. This is important for even cooking!
- Next, lets make the tempura batter. In a large mixing bowl, whisk together 1 cup ice-cold water and 1 1/2 cups all-purpose flour – no lumps, please! Don’t overmix; a few lumps are okay. Trust me on this one!
- Now, gently sift the batter through a fine-mesh sieve into a clean bowl, to ensure a smooth, light batter. Add a big pinch of salt and you can add a pinch of baking powder if you're feeling adventurous.
- Heat your oil. Pour about 3 inches of your chosen high-smoke-point oil into a deep fryer or large, heavy-bottomed pot. Heat the oil to 350°F (175°C) – Use a thermometer to make sure the oil is at the perfect temp; this is critical to get those crispy rings!
- Once your oil is hot, gently dip a few onion rings into the batter, making sure they're fully coated. Then, carefully place the onion rings into the hot oil. Don't overcrowd the pot – work in batches to ensure even cooking. Fry them for about 2-3 minutes per side, until they're golden brown and perfectly crisp.
- Use tongs to remove the onion rings from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil. Sprinkle immediately with salt, then keep warm until all your rings are done!
- Serve those glorious crispy onion rings immediately! They're best enjoyed hot and fresh from the fryer. So, get ready for compliments – you totally deserve them!
📝 Notes
- For extra crispy rings, let the battered onion rings rest for about 10-15 minutes before frying.
- Don't overcrowd the fryer! Fry in batches for best results.
- Adjust frying time depending on the thickness of your onion rings; thicker rings might need a little longer in the oil.
🍎 Nutrition
Calories: 250kcal
Protein: 4g
Fat: 15g
Carbohydrates: 30g
Fiber: 2g
Calcium: 20mg
