Delicate Tempura-Style Onion Rings with Club Soda

1.Prepare the onions: Peel the onions and slice them into 1 cm (approx. 1/3 inch) thick rings. Separate the rings and set them aside.

2.Heat the oil: Pour the vegetable oil into a deep pot, Dutch oven, or deep fryer, ensuring the oil is at least 5 cm deep. Heat the oil to 175 C (350 F). Use a thermometer to maintain the temperature accurately.

3.Prepare the dry batter mix: In a medium bowl, whisk together the 1 cup of flour, cornstarch, salt, and pepper.

4.Mix the batter: Pour the ice-cold club soda into the dry ingredients. Use chopsticks or a fork to mix the batter briefly—only until the dry ingredients are just incorporated. Lumps are desired; do not overmix, as this develops gluten and ruins the characteristic light, airy tempura texture. Keep the batter cold.

5.Dredge the onions: Lightly dust the separated onion rings in the 1/2 cup of dredging flour, shaking off any excess. This ensures the tempura batter adheres properly.

6.Dip and fry: Working in small batches (4-5 rings at a time) to avoid dropping the oil temperature, dip the floured rings into the cold tempura batter. Allow excess batter to drip off briefly.

7.Cook the rings: Carefully lower the battered rings into the hot oil. Fry for 2 to 3 minutes, flipping halfway through, until the rings are pale golden and the batter is crisp and lacy. Do not let them get dark brown.

8.Drain and season: Remove the rings with a spider or slotted spoon and transfer them to a wire rack lined with paper towels to drain excess oil. Immediately sprinkle with a pinch of fine salt.

9.Serve immediately: Serve the tempura onion rings piping hot with your preferred dipping sauce, such as spicy mayo, ranch, or a simple ponzu sauce.