Onion Rings

Ingredients

• 4 large yellow, red, white, or sweet onions (about 3 pounds)
• Hide ingredients for Battered and Deep-Fried Vegetables 1 Battered and Deep-Fried Vegetables (opens in new tab) Battered and Deep-Fried Vegetables
  • 3 inches vegetable oil
  • 2 pounds mixed vegetables, such as cauliflower, broccoli, zucchini, eggplant, onion, or peeled potatoes, sweet potatoes, or yams
  • Lemon wedges
  • (Salt)
  • Lemon wedges or malt vinegar

  Sub-recipe steps

  1. Prepare in a large bowl: Pakora Batter
  2. Preheat the oven to 200°F. Heat to 350°F in a deep-fryer, deep heavy pot, or Dutch oven: 3 inches vegetable oil
  3. While the oil heats, prepare for frying: 2 pounds mixed vegetables, such as cauliflower, broccoli, zucchini, eggplant, onion, or peeled potatoes, sweet potatoes, or yams
  4. Cut the broccoli or cauliflower into bite-sized florets; cut the zucchini and eggplant into ½-inch-thick rounds; cut the potatoes into ¼-inch-thick slices; cut the onions into ¼- to ½-inch-thick slices. Add the vegetables to the batter and toss to coat. Fry in batches until golden brown and crisp, 2 to 4 minutes depending on the vegetable. Do not crowd the pot. Remove from the oil with a spider or slotted spoon and drain on a baking sheet lined with paper towels. Keep the finished pakoras hot in the oven. Serve with any of the following: Tomato Achar, Raita, Cilantro-Mint Chutney, or Tamarind Chutney
  5. TEMPURA
  6. Some of our fondest, early food memories involve tucking into a plate of freshly fried mixed vegetable tempura. Prepare the tempura batter last and use it promptly. For a crunchier texture, pour 2 cups panko bread crumbs on a plate and dredge the battered vegetables in them before frying.
  7. Preheat the oven and frying oil and prepare the vegetables as for I. Just before frying, prepare: Tempura Batter
  8. Promptly dip the vegetable pieces into the batter one at a time and transfer to the hot oil. Fry in batches until crisp and cooked through, 2 to 4 minutes depending on the vegetable. Remove from the oil with a spider or slotted spoon and drain on a baking sheet lined with paper towels. Keep the finished tempura hot in the oven. Serve with: Tempura Dipping Sauce; Lemon wedges
  9. BEER-BATTERED
  10. Asparagus, broccoli, and mushrooms are perfectly at home in this all-purpose batter.
  11. Prepare: Beer Batter
  12. Preheat the oven and frying oil and prepare the vegetables as for I.
  13. Dip the vegetable pieces into the batter one at a time and transfer to the hot oil. Fry in batches until crisp and cooked through, 2 to 4 minutes depending on the vegetable. Remove from the oil with a spider or slotted spoon and drain on a baking sheet lined with paper towels. If desired, sprinkle with: (Salt)
  14. Keep hot in the oven. Serve with: Aïoli, Mayonnaise flavored with curry powder or chipotles in adobo, Tartar Sauce, or Quick Ketchup; Lemon wedges or malt vinegar
• Salt
• 3 inches vegetable oil or shortening