One batter, two veggies and you get to devour two crunchy deep fried appetizer…
Onion rings and tempuras are my favorite deep fried appetizers. I had the best onion rings at Clementine’s restaurant located in downtown South haven, MI. We had been a frequent visitor to South Haven during summer and used to stop at this restaurant just to taste their homemade onion rings. Since then I wanted to try onion rings in my kitchen and it took a while for me to make this.
Recently I had scallion tempuras in a restaurant and that was my inspiration to try tempuras with scallions.
I used the same batter to make onion rings and scallion tempuras. They came out crunchy and puffed up.
Onion Rings and Scallion Tempuras:
Ingredients:
For making batter:
- Flour- 1 1/4 cups
- Cornstarch- 1/3 cup
- Chili powder- 1tsp
- Baking powder- 1 tbsp
- Salt- 1 tsp
- Ice water- 1 cup + 2 tbsp
- Scallions or green onions, cut 3 inches long- 4 stalks
- Onion, cut into 1/4 inch thick rings- 2
- Vegetable oil- for frying
Instruction:
- In a large bowl of cold water, soak the onions for 15 minutes. Drain on paper towels.
- Fill in a large bowl, halfway with ice.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, salt and chili powder.
- Add the ice water and stir until a thin batter forms. If the batter is thick add more water to thin down.
- Place the batter bowl inside the bowl of ice.
- In a deep fryer or skillet, heat enough oil for frying.
- Using tongs, dip the scallions and onion rings in the batter, letting the excess drip off.
- Drop the rings and scallions in batches into the oil and deep fry until golden.
- Using a slotted spoon, transfer the rings and scallions to a paper towel.
- Serve the onion rings and scallion tempuras with tomato ketchup.
- Flour- 1¼ cups
- Cornstarch- ⅓ cup
- Chili powder- 1tsp
- Baking powder- 1 tbsp
- Salt- 1 tsp
- Ice water- 1 cup + 2 tbsp
- Scallions or green onions, cut 3 inches long- 4 stalks
- Onion, cut into ¼ inch thick rings- 2
- Vegetable oil- for frying
- In a large bowl of cold water, soak the onions for 15 minutes. Drain on paper towels.
- Fill in a large bowl, halfway with ice.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, salt and chili powder.
- Add the ice water and stir until a thin batter forms. If the batter is thick add enough water to thin down.
- Place the batter bowl inside the bowl of ice.
- In a deep fryer or skillet, heat enough oil for frying.
- Using tongs, dip the scallions and onion rings in the batter, letting the excess drip off.
- Drop the rings and scallions in batches into the oil and deep fry until golden.
- Using a slotted spoon, transfer the rings and scallions to a paper towel.
- Serve the onion rings and scallion tempuras with tomato ketchup.
