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Standing Walrus

Fried Onion Rings with Tempura Batter

This a great recipe for crispy, yet chewy fried onion rings. The tempura batter provides a smooth covering that's got plenty of flavor, thanks to the Butt Kickin' Blacken. You may think that I've used too much, and that the tempura batter will be too hot and spicy, but the end result is just a hint of the flavor.

Tempura batter is a smooth coating for coating your favorite vegetable. In order to make a crispier coating, use less flour, and / or eliminate the eggs. Crispiness is a result of having less protein (gluten) in the batter. The rice flour contains no gluten, but would make too hard a crust if used all by itself. Mixing it with all-purpose flour is a good choice.

Another option would be to use cake flour. Cake flour is used in cakes to provide a lighter texture than all-purpose flour would give because it's got less protein in it. That's why it would be a good replacement in this recipe.

Try this recipe at your next party, or with hamburgers. It's goes great with a dipping sauce like: Maple / Mustard Dipping Sauce, Pineapple Mustard, or my Cajun Remoulade Sauce for flavors that can't be beat.

Fried Onion Rings with Tempura Batter, Picture
1. Start with a bowl that will hold the finished batter, and add the Eggs, Beer, Salt, and Blacken. Mix with a whisk until smooth, then add the flour. You want a medium / thick batter to coat the onion rings real well. Let this rest for at least 15 minutes, or up to an hour.
2. Mix the dry ingredients for the Flour mix, and set aside while you slice the onions. Peel the slice the onion into 1/2" rings and separate.

Fried Onion Rings with Tempura Batter, Picture
3. Bring the oil to 350 degrees. I use a candy thermometer to keep an eye on the temp.

Dip the rings into the Flour Mixture, then the batter, then pick them up letting the extra drain off, and carefully set them into the oil.

Ron's Note:
Dipping the rings into the flour mix first, dries the rings, and helps the batter to stick.

Fried Onion Rings with Tempura Batter, Picture
4. Let the rings cook for about 5 minutes, them flip them, and cook for another 3 - 5 minutes. Pick them up with tongs and place them on a rack to drain. Salt them immediately, or the salt won't stick.
Ron's Note:
I always drain fried food rather than placing it on paper towels. Paper towels will absorb the oil, but it will also cause the rings to steam and soften.

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