Tempura Onion Rings: FREE Virtual Cooking Class

Check our Events Calendar for your next online cooking class!

Tempura Onion Rings

Yield: 4 servings

Vegetable or canola oil for deep frying

1-1/2 cups all-purpose flour

1 cup rice flour (may substitute with all-purpose flour)

2 tablespoons baking soda

1 tablespoon kosher salt, plus more for sprinkling

2-1/2 cups ice-cold sparkling water or favorite pale beer

2 cups panko breadcrumbs

2 large Yellow, Vidalia, or Maui onions, peeled and cut into 1/2-inch thick rings

In a large Dutch oven, add vegetable oil to a depth of 3 inches. Heat over medium-high heat until a deep-fry thermometer registers 375°F. Alternatively, fill a deep fryer and heat to 375 degrees. Place a heatproof cooking rack over a rimmed baking sheet.

While oil heats, prepare tempura batter by whisking together both flours, baking soda, and salt in a large mixing bowl until thoroughly blended. Gradually pour in sparkling water (or beer), whisking slowly and constantly, to form a thick batter.

When oil reaches correct temperature, dip onion rings into batter to coat, shaking off excess, and dredge in panko. Carefully place small batches into the hot oil and fry until golden brown and crispy, about 4 to 6 minutes, flipping onion rings with a fish spatula or spider to evenly brown both sides. Carefully remove fried onion rings from oil and place on a heatproof wire rack set over a rimmed baking sheet to drain. Immediately season with salt. Repeat process with remaining onion rings. Hold onion rings in a 150°F oven until ready to serve, if needed. Serve hot.

Air fry: Preheat air fryer to 375°F for 3 minutes. Coat the fryer basket with cooking spray. Coat the onion rings with cooking spray. Cook, flipping once, until crispy, about 8 minutes. Repeat with the remaining onion rings in batches as needed. 

Do Before Class

  • Measure all recipe ingredients.

  • Preheat oven 150°F

  • Set up frying station and begin heating oil

  • Chill sparkling water or beer

  • Have tools and equipment within reach.

  • Review recipes and have questions ready!

Equipment List

  • Assorted mixing bowls

  • Assorted mixing spoons

  • Measuring spoons and cups

  • Sharp chef knife

  • Cutting board

  • Large Dutch oven

  • Fry thermometer

  • Heatproof cooling rack

  • Rimmed baking sheet

  • Whisk

  • Fish/slotted spatula or spider

Shopping List

  • Vegetable or canola oil for deep frying

  • 1-1/2 cups all-purpose flour

  • 1 cup rice flour (may substitute with all-purpose flour)

  • 2 tablespoons baking soda

  • 2 tablespoon kosher salt

  • 2-1/2 cups ice-cold sparkling water or favorite beer

  • 2 cups panko breadcrumbs

  • 2 large sweet or yellow onions

Bonus Recipe: Homemade Ketchup

Yield: about 1-1/2 cups

1-1/2 cups crushed tomatoes

1/2 medium yellow onion, trimmed, peeled, and coarsely chopped

1 teaspoons capers, drained and rinsed

2 rounded tablespoons light brown sugar

Juice of 1/2 orange, strained

Juice of 1/2 lemon, strained

2 tablespoons apple cider vinegar

1 teaspoon kosher salt

Freshly ground black pepper, to taste

Purée onions and capers in the blender on high speed for 1 minute. Add sugar and continue blending on high speed until the onion mixture is smooth, about 1 minute longer. Add citrus juices, vinegar, salt, and pepper and blend to incorporate.

In a Dutch oven over medium heat, add onion mixture and mashed tomatoes. Stir to combine. Bring to a boil and reduce heat to maintain a low simmer. Cook, stirring occasionally, until the sauce thickens to a ketchup consistency, about 30 to 45 minutes.

Chef Tip: Once the ketchup cools completely, you can cover and refrigerate it for up to 2 months.

Stacy Horn