Tuesday, August 12, 2008
I have a love for Tempura Onion Rings! My stomach not so much, but on occasion I override it's whining and make them anyway. I decided while I was busy breading and frying to add some zucchini, mushrooms, and then I opened a package of Phillipino Lumpia Rolls and fried those suckers up too, soo yummy! A plate full of greasy yumminess!
1 cup of flour
1 tablespoon cornstarch
1 1/2 cups of seltzer water (ice cold)
Mix the batter together but don't overmix.
I will tell you my husbands secret for the best onion rings, slice them thickly, place in a bowl of cold water, let sit for 10 minutes and peel the skin off the inside of the ring, it really helps the batter stick.
Slice your zucchini, leave the skin on
Remove the dirt from the mushrooms and take out the stem, if large, cut in half
I have a deep fryer and use peanut oil, but if you don't just put peanut oil in a (pan 2-3 inches), and heat to 350 degrees.
Put the veggies into the batter, coat them well, and cook until they are golden brown.
I serve with Ranch Dressing
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