| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Japanese |
Japanese, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
|
Vegetable oil, for frying |
| 1 1/2 |
c |
Cornstarch |
| 3 |
|
Red onions, peeled, sliced crosswise to 1/3-inch |
|
|
Thick (about 1-1/4 lbs.) |
| 1 1/2 |
c |
Flour, all-purpose |
| 1 |
ts |
Salt, plus more for sprinkl ing |
| 1 1/2 |
c |
Ice, coarsely crushed |
|
|
Lemon wedges, ketchup and soy sauce, for serving |
INSTRUCTIONS
1. In a deep fryer or large saucepan, heat the oil the 350F. Meanwhile,
put 1 cup of the cornstarch in a brown paper bag. Add the onion slices and
shake well to coat. Transfer the coated onion rings to a large baking
sheet.
2. In a large bowl, mix the remaining 1/2 cup cornstarch with the flour
and 1 teaspoon salt. Add 1-1/2 cups of cold water all at once into the
flour mixture. Stir vigorously with chopsticks or a fork to be pieces of
ice and lumps the size of a nickel in the batter.
3. When the oil is hot, add as many coated onion rings to the batter as
will fit comfortably in the fryer; you will have to do this in about 5
batches: Using chopsticks or a large fork, life the rings to the hot oil
and separate any that cling together. Fry the onion rings until golden
brown all over, about 3 minutes. Transfer to paper towels or a paper bag to
drain well. Repeat with the remaining onion rings and batter. Sprinkle the
onion rings with salt if desired. Serve hot, warm or at room temperature
with lemon, ketchup or soy sauce. Serves 4 to 6. Food & Wine, June, 1991.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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