Tempura batter and beer make a light yet tangy coating for a medley of yellow, red and white onion rings. Rings can be battered and breaded in advance and cooked to serve.
- 1 large yellow onion sliced into 3/4″ rounds
- 1 large red onion sliced into 3/4″ rounds
- 1 large white onion sliced into 3/4″ rounds
- 2-1/3 cups tempura batter mix
- 1-1/2 cups microbrew ale very cold
- 6 cups Panko Japanese breadcrumbs
- 3 tablespoons Italian parsley minced
- 1-1/2 teaspoons whole celery seed
- 1-1/2 teaspoons thyme dried leaves
- Separate onion slices into rings.
- Whisk together “batter” ingredients in stainless steel bowl until smooth.
- Toss together “breading” ingredients.
- Dip rings into batter; coat well.
- Let excess batter drip off, then place in breading.
- Gently press breading onto rings to help it stick.
- Let rings sit in breading until the pan is full.
- Transfer breaded rings to parchment-lined sheetpans that have been lightly sprinkled with plain Panko.
- Refrigerate until ready to cook.
- Deep fry at 375 degrees for 2-3 minutes until golden brown.
- Drain well on absorbent towels, and serve.
For best results prior to breading, soak onion rings in cold water, and peel away membranes around each ring.