Tempura Onion Recipe
Japanese · Appetizer · 25 min total
Crispy, golden tempura onion rings that are light and airy, perfect as a snack or side dish. This recipe uses a simple batter and a quick frying technique for restaurant-quality results at home.
15
min prep
min prep
10
min cook
min cook
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 1 large onion (sweet or yellow)
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup ice-cold water (plus more if needed)
- 1 egg yolk
- 4 cups vegetable oil (for frying)
- 1/2 cup all-purpose flour (for dusting)
Instructions
- Peel the onion and slice into 1/2-inch thick rings. Separate the rings and discard the smallest inner rings.
- In a medium bowl, whisk together 1 cup flour, cornstarch, baking powder, and salt.
- In a small bowl, beat the egg yolk with the ice-cold water. Add the wet mixture to the dry ingredients and stir with chopsticks or a fork until just combined. The batter should be lumpy and thin; add a little more water if too thick.
- Heat oil in a deep pot to 350°F (175°C).
- Place the 1/2 cup flour in a shallow dish. Lightly dredge each onion ring in flour, shaking off excess.
- Dip the floured rings into the batter, letting excess drip off, then carefully place into the hot oil. Fry in batches without overcrowding, about 2-3 minutes per side, until pale golden and crispy.
- Remove with a slotted spoon and drain on paper towels. Serve immediately with dipping sauce (e.g., tentsuyu or soy sauce mixed with mirin).
Tips
- Use ice-cold water for a crispier batter.
- Do not overmix the batter; lumps are fine.
- Serve immediately for best texture.
- For extra crunch, replace some water with sparkling water.
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