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{{#seo:
|title=Tempura onions rings, Vegetarian recipe
|titlemode=replace
|keywords=#onions #tempuraonionsrings #sauce #fry #cornflour #onion #grated #rice #plainflour #unusualrecipes #slottedspoon
|hashtagrev=032020
|description=This recipe for onion rings is reproduced courtesy of British Onions
}}
This recipe for onion rings is reproduced courtesy of British Onions.
{{recipesummary
|TotalCalories = 3145
|PortionCalories = 786
|DatePublished=21st January 2013
|Author=JuliaBalbilla
|Servings = Serves 4
|Difficulty = 3
|TotalTime = 30 minutes
|PrepTime = 15 minutes
|CookTime = 15 minutes
|Image = [[Image:Tempura onions rings recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''A very special batter''

4/5

Mine never look that good

 [[User:Chef|Jerry]] 
</tr></td>
</table>

{{RecipeIngredients
|'''For the dipping [[Sauce|sauce]]'''
| 3 tablespoons [[Soy sauce|soy sauce]]
| 2 tablespoons [[Rice|rice]] [[Wine vinegar|wine vinegar]]
| 3 cm [[Fresh ginger|fresh ginger]], peeled and finely [[Grated|grated]]
|'''For the tempura [[Onions|onions]]'''
| 85g [[Plain flour|plain flour]]
| 1 tablespoon [[Corn flour|corn flour]]
| ½ teaspoon [[Sea Salt|sea salt]]
| 200ml ice cold sparkling water
| 300ml [[Vegetable oil|vegetable oil]]
| 1 [[Onion|onion]], sliced into rings, each ring separated into 2 ring thickness
| 1 [[Red onion|red onion]] sliced into rings, each ring separated into 2 ring thickness
}}
===Method===

{{RecipeMethod
| Heat the [[Oven|oven]] to 150° C (300° F - gas 2).
| Mix together the [[Sauce|sauce]] ingredients and set aside. Mix together the [[Flour|flour]], [[Cornflour|cornflour]], [[Salt|salt]] and sparkling water in a bowl. Do not over mix it. It is better that it is a bit lumpy than over mixed and totally smooth. You also need to ensure that the water is ice cold. Add some ice cubes into if you're worried its not up to temperature.
| Line a [[Baking tray|baking tray]] with [[Greaseproof paper|greaseproof paper]].
| Heat the [[Oil|oil]] in either a [[Deep fat fryer|deep fat fryer]] or a large saucepan. If you are using a saucepan make sure the oil comes below halfway down the edge of the pan. If you have a [[Thermometer|thermometer]] it needs to reach 190C, but you can test that its ready by dropping some [[Bread|bread]] into the oil and it should [[Brown|brown]] in 20 seconds.
| [[Dip]] a third of the [[Onions|onions]] into the [[Batter|batter]] shaking off any excess and [[Fry|fry]] for 2 minutes until golden and crisp.
| Remove the [[Onions|onions]] with a [[Slotted spoon|slotted spoon]] and drain.
| Place them onto the [[Baking|baking]] sheet and repeat with the rest of the [[Onions|onions]]. It is important you [[Fry|fry]] them in batches to ensure they get really crisp. While each batch is cooking, keep the others warm in the [[Oven|oven]], but leave the door open to keep them crisp
| Serve the tempura [[Onions|onions]] with the gingery dipping [[Sauce|sauce]].
}}
{{Template:PeelingGinger}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Oriental cuisine]]
[[Category:Accompaniments]]
[[Category:Spicy recipes]]
[[Category:Vegan recipes]]
[[Category:Vegetarian recipes]]
[[Category:Vegetable recipes]]
[[Category:British Onions recipes]]
[[Category:Recipes from other sites]]
[[Category:Deep fried]]
[[Category:Unusual recipes]]
{{Template:British Onions attribution}}

<code 'hashtagrev:12032020'>[[Special:Search/onions|#onions]] [[Special:Search/tempuraonionsrings|#tempuraonionsrings]] [[Special:Search/sauce|#sauce]] [[Special:Search/fry|#fry]] [[Special:Search/cornflour|#cornflour]] [[Special:Search/onion|#onion]] [[Special:Search/grated|#grated]] [[Special:Search/rice|#rice]] [[Special:Search/plainflour|#plainflour]] [[Special:Search/unusualrecipes|#unusualrecipes]] [[Special:Search/slottedspoon|#slottedspoon]]
</code>

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