The base foundation for this recipe batter is from the great Otto's Naturals who makes my favorite cassava flour. I found that the critical step for great onion rings is to shock them in cold water to start with which ensures they remain firm to the bite after the brief frying they endure. Although I don't eat them often, I do love them on the side of a burger or a perfectly grilled ribeye steak.
Prepare the onions:
Soak the onions in ice water for 10 minutes. Then drain and dry completely using paper towels.
Prepare the oil:
Pour the oil into a medium saucepan until it is 2 inches in depth. Heat to 350°.
Make the batter:
In a medium bowl whisk the cassava flour, garlic powder and salt until combined. Add the egg and mix to combine. Then slowly add the sparkling water stirring until it thickens slightly.
Fry the onion rings:
Dredge each onion ring through the tempura batter and carefully place in the hot oil. The onion rings should immediately begin frying. Repeat until the pan is full but not crowded. Fry until golden brown. Remove from the oil using a spider and place on a paper towel lined plate. Add a pinch of salt when the onion rings are still hot. Repeat the process until all are fried.
Serve the onion rings:
Serve hot and enjoy.
Notes: I like S.Pelligrino sparkling water as it contains the highest level of natural minerals available on the market.
Ingredients
Directions
Prepare the onions:
Soak the onions in ice water for 10 minutes. Then drain and dry completely using paper towels.
Prepare the oil:
Pour the oil into a medium saucepan until it is 2 inches in depth. Heat to 350°.
Make the batter:
In a medium bowl whisk the cassava flour, garlic powder and salt until combined. Add the egg and mix to combine. Then slowly add the sparkling water stirring until it thickens slightly.
Fry the onion rings:
Dredge each onion ring through the tempura batter and carefully place in the hot oil. The onion rings should immediately begin frying. Repeat until the pan is full but not crowded. Fry until golden brown. Remove from the oil using a spider and place on a paper towel lined plate. Add a pinch of salt when the onion rings are still hot. Repeat the process until all are fried.
Serve the onion rings:
Serve hot and enjoy.