Tempura Onion Rings

Tempura Onion Rings

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  • Each serving
  • 510 cal
  • 30g fat (5g sat)
  • 50mg chol
  • 10mg sodium
  • 56g carb
  • 4g fiber
  • 4g sugars
  • 6g protein


  • 2 to 3 cups peanut oil, for deep-frying
  • 1 large egg yolk
  • 1 cup ice water
  • 1 1/2 cups rice flour
  • 2 tablespoons cornstarch
  • 2 large onions, cut into 1/2-inch rings
  • Ketchup or tamari, for serving (optional)


Heat oil in a large pot until a deep-frying thermometer reaches 360° F.

Set a bowl over an ice bath. Place egg yolk in the bowl and whisk together with ice water. Sift flour and cornstarch into egg mixture and mix well.

Dip onion rings in batter, letting excess drip back into the bowl. Fry onion rings in oil, in batches, until just golden, turning once, 2 to 3 minutes. Drain onion rings on paper towels. Return the oil to 360° F between batches. Serve warm with ketchup or tamari.

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