Essentials: Tempura Onion Rings
Source of Recipe
From "Burger Night (Williams-Sonoma)" by Kate McMillan
"This tempura coating can be used with all kinds of vegetables including carrots, mushrooms, asparagus, peppers, and zucchini. Try these onion rings with a traditional Japanese dipping sauce. Stir together ½ cup water and ⅛ teaspoon dashi in a small saucepan. Add 3 tablespoons each light soy sauce and mirin, and 1 teaspoon sugar, set over medium heat, and bring to a boil. Add 2 tablespoons bonito flakes, remove fro m the heat, and let sit for 15 minutes. Strain the sauce and serve at room temperature."
List of Ingredients
• 1 cup all-purpose flour, plus more for dredging
• ½ tsp kosher salt, plus more for seasoning
• ⅛ tsp cayenne pepper
• ¾ cup sparkling water
• 1 large egg yolk
• Vegetable or canola oil for frying
• 2 yellow onions, cut into ½-inch rings, rings separated
• Catsup for serving
In a bowl, stir together the flour, ½ teaspoon salt, and the cayenne. In a measuring cup, stir together the sparkling water and egg yolk. Add to the flour mixture and stir just to combine (over stirring will make the batter too heavy). Put additional flour on a plate for dredging.
Pour oil into a heavy-bottomed saucepan to a depth of 2 inches. Set over medium heat and bring to 375°F.
Using tongs, dredge the onion rings in the flour on the plate, then in the batter, allowing the excess batter to drip back into the bowl. Working in batches, as needed to avoid crowding, carefully slide the onion rings into the hot oil and fry, turning once, until golden brown, about 3 minutes for each onion ring. Allow the oil to return to 375°F in between batches. Using tongs, carefully transfer each cooked batch to a plate lined with paper towels and while still piping hot, sprinkle generously with salt. Serve right away with catsup.
Serves 4 to 6