Tempura Onion Rings
How to make Tempura Onion Rings Recipe - In the spring of 2012, we were lucky enough to be invited to cook at the fabulous Nantucket Wine Festival. When we weren’t impressing guests with our whole hog porchetta, we had plenty of time to enjoy the culinary gifts of this fabulous spot twenty-eight miles off the Massachusetts coast. This recipe is a tribute to Seth and Angela Raynor, who own and cook at Corazon del Mar. unknown
Ingredients:
2 cups (475 ml) buttermilk
2 teaspoons (10 ml) Tabasco sauce
1 teaspoon (5 g) kosher salt
2 Vidalia or Walla Walla onions, peeled and cut into 1/2-inch-thick (1 cm) rings
TEMPURA BATTER:
2 eggs
2 cups (475 ml) soda water with 3 ice cubes
1 cup (125 g) flour, sifted
1 cup (160 g) rice flour, sifted
Kosher salt
Fresh cracked black pepper
2 cups (250 g) flour, for frying
SPECIAL EQUIPMENT:
Deep fryer, optional; deep-fry thermometer; 12-inch (30 cm) wooden skewer or a long-handled fork
In a large bowl, mix together the buttermilk, Tabasco sauce, and salt. Add the onion slices, separating them into rings. Marinate the onions for at least 1 hour and up to 24 hours, covered and refrigerated. If the marinade doesn’t cover the onions, flip halfway through marinating.
In a deep fryer or deep saucepan, heat oil to 350°F (180°C). While the oil is heating, make the Tempura Batter: In a large bowl, whisk the eggs. Whisk in the ice/soda water.
Sift the flours over the egg mixture, add a pinch of salt, and whisk until smooth. Use immediately.
Spread the flour on a plate. One at a time, lift the onion rings from the marinade, toss in the flour, shaking off excess, and drop into the batter. When there are about a dozen rings in the batter, use a long-handled fork to lift them out one at a time, letting the excess batter drip before dropping into the hot oil.
Immediately nudge the ring to keep it from sticking and repeat with the remaining rings until the surface of the oil is full but not crowded. Overcrowding slows down cooking and makes the onion rings greasy.
Fry until the rings are crispy and golden brown, about 5 minutes. Remove from fryer and drain on a paper towel. Season with salt and pepper. Serve with Green Krack Sauce for dipping. YIELD: 4 servings
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| Tempura Onion Rings |
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