{"id":3195,"date":"2010-02-13T21:55:45","date_gmt":"2010-02-14T03:55:45","guid":{"rendered":"http:\/\/thasneen.com\/cooking\/?p=3195"},"modified":"2015-02-09T22:03:10","modified_gmt":"2015-02-10T03:03:10","slug":"onion-rings-and-scallion-tempura","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/onion-rings-and-scallion-tempura\/","title":{"rendered":"Onion Rings and Scallion Tempura"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3209\" title=\"Onion rings\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/Onion-rings-11.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/Onion-rings-11.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/Onion-rings-11-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3197 size-full\" title=\"Scallion tempura\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/scallion-tempura.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/scallion-tempura.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/scallion-tempura-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>One batter, two veggies and you get to devour two crunchy deep fried appetizer&#8230;<\/p>\n<p>Onion rings and tempuras are my favorite deep fried appetizers. I had the best onion rings at <a href=\"http:\/\/www.ohmydarling.com\/\" target=\"_blank\">Clementine&#8217;s <\/a>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.<\/p>\n<p>Recently I had scallion tempuras in a restaurant and that was my inspiration to try tempuras with scallions.<\/p>\n<p>I used the same batter to make onion rings and scallion tempuras. They came out crunchy and puffed up.<\/p>\n<p><strong>Onion Rings and Scallion Tempuras:<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p><strong>For making batter:<\/strong><\/p>\n<ul>\n<li>Flour- 1 1\/4 cups<\/li>\n<li>Cornstarch- 1\/3 cup<\/li>\n<li>Chili powder- 1tsp<\/li>\n<li>Baking powder- 1 tbsp<\/li>\n<li>Salt- 1 tsp<\/li>\n<li>Ice water- 1 cup + 2 tbsp<\/li>\n<\/ul>\n<ul>\n<li>Scallions or green onions, cut 3 inches long- 4 stalks<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3198 size-full\" title=\"scallions cut 3 inches long\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/scallions-cut-3-inches-long.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/scallions-cut-3-inches-long.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/scallions-cut-3-inches-long-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<ul>\n<li>Onion, cut into 1\/4 inch thick rings- 2<\/li>\n<li>Vegetable oil- for frying<\/li>\n<\/ul>\n<p><strong>Instruction:<\/strong><\/p>\n<ul>\n<li>In a large bowl of cold water, soak the onions for 15 minutes. Drain on paper towels.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3199 size-full\" title=\"Onions cut into rings\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/onions-cut-into-rings.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/onions-cut-into-rings.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/onions-cut-into-rings-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<ul>\n<li>Fill in a large bowl, halfway with ice.<\/li>\n<li>In a medium bowl, whisk together the flour, cornstarch, baking powder, salt and chili powder.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3200 size-full\" title=\"making tempura batter\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/making-tempura-batter.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/making-tempura-batter.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/making-tempura-batter-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<ul>\n<li>Add the ice water and stir until a thin batter forms. If the batter is thick add more water to thin down.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3201 size-full\" title=\"tempura batter\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/tempura-batter.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/tempura-batter.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/tempura-batter-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<ul>\n<li>Place the batter bowl inside the bowl of ice.<\/li>\n<li>In a deep fryer or skillet, heat enough oil for frying.<\/li>\n<li>Using tongs, dip the scallions and onion rings in the batter, letting the excess drip off.<\/li>\n<\/ul>\n<p><a style=\"text-decoration: none;\" href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/onion-rings-making-1.jpg\"><br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3202 size-full\" title=\"onion rings making\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/onion-rings-making.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/onion-rings-making.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/onion-rings-making-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3204 size-full\" title=\"scallions dipped in tempura batter\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/scallions-dipped-in-tempura-batter.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/scallions-dipped-in-tempura-batter.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/scallions-dipped-in-tempura-batter-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<ul>\n<li>Drop the rings and scallions in batches into the oil and deep fry until golden.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3205 size-full\" title=\"onion rings frying\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/onion-rings-frying.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/onion-rings-frying.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/onion-rings-frying-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3206 size-full\" title=\"scallion tempura in oil\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/scallion-tempura-in-oil.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/scallion-tempura-in-oil.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/scallion-tempura-in-oil-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<ul>\n<li>Using a slotted spoon, transfer the rings and scallions to a paper towel.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/scallion-tempura-1-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3207\" title=\"scallion tempura \" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/scallion-tempura-1-1.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/scallion-tempura-1-1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/scallion-tempura-1-1-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/Onion-ringss-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3211\" title=\"Onion rings\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/Onion-ringss-1.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/Onion-ringss-1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/Onion-ringss-1-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<ul>\n<li>Serve the onion rings and scallion tempuras with tomato ketchup.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3210 size-full\" title=\"Onion_Rings\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/onion_rings.jpg\" alt=\"\" width=\"475\" height=\"473\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/onion_rings.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/onion_rings-150x150.jpg 150w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/onion_rings-300x298.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipe\">\t<link itemprop=\"image\" href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/Onion-rings-11.jpg\" \/>\n<div class=\"item ERName\">Onion Rings and Scallion Tempura<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]For making batter[\/b]<\/li>\n<li class=\"ingredient\">Flour- 1 1\/4 cups<\/li>\n<li class=\"ingredient\">Cornstarch- 1\/3 cup<\/li>\n<li class=\"ingredient\">Chili powder- 1tsp<\/li>\n<li class=\"ingredient\">Baking powder- 1 tbsp<\/li>\n<li class=\"ingredient\">Salt- 1 tsp<\/li>\n<li class=\"ingredient\">Ice water- 1 cup + 2 tbsp<\/li>\n<li class=\"ingredient\">Scallions or green onions, cut 3 inches long- 4 stalks<\/li>\n<li class=\"ingredient\">Onion, cut into 1\/4 inch thick rings- 2<\/li>\n<li class=\"ingredient\">Vegetable oil- for frying<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">In a large bowl of cold water, soak the onions for 15 minutes. Drain on paper towels.<\/li>\n<li class=\"instruction\">Fill in a large bowl, halfway with ice.<\/li>\n<li class=\"instruction\">In a medium bowl, whisk together the flour, cornstarch, baking powder, salt and chili powder.<\/li>\n<li class=\"instruction\">Add the ice water and stir until a thin batter forms. If the batter is thick add enough water to thin down.<\/li>\n<li class=\"instruction\">Place the batter bowl inside the bowl of ice.<\/li>\n<li class=\"instruction\">In a deep fryer or skillet, heat enough oil for frying.<\/li>\n<li class=\"instruction\">Using tongs, dip the scallions and onion rings in the batter, letting the excess drip off.<\/li>\n<li class=\"instruction\">Drop the rings and scallions in batches into the oil and deep fry until golden.<\/li>\n<li class=\"instruction\">Using a slotted spoon, transfer the rings and scallions to a paper towel.<\/li>\n<li class=\"instruction\">Serve the onion rings and scallion tempuras with tomato ketchup.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.2.2298<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>One batter, two veggies and you get to devour two crunchy deep fried appetizer&#8230; Onion rings and tempuras are my favorite deep fried appetizers. I had the best onion rings at Clementine&#8217;s restaurant located in downtown South haven, MI. We had been a frequent visitor to South Haven during summer and used to stop at &hellip; <\/p>\n","protected":false},"author":1,"featured_media":3209,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[359,422,1,391],"tags":[183,184,185,181],"class_list":["post-3195","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all-purpose-flour","category-american","category-appetizer","category-scallion-by-ingredient","tag-onion-rings","tag-scallion","tag-tempura","tag-valentines-day"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/3195","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=3195"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/3195\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/3209"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=3195"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=3195"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=3195"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}