Milk Bathed Onion Rings

If you have one, a dipping basket is perfect for cooking the onion rings. Serve with ranch dressing or ketchup for dipping.

Serves: 6Hands-on: 15 minutesTotal: 1 hour 20 minutesDifficulty: Easy

Serves: 6


  • 1 large yellow onion
  • 1⁄2 tsp. paprika
  • 1 cup milk
  • 1 large egg, refrigerated
  • 1 cup ice-cold water, divided
  • 1 cup all-purpose flour
  • 1⁄2 cup cornstarch
  • 4 1⁄2 cups vegetable oil


  • Peel the onion and cut into rings. Toss with the paprika. Soak in the milk for at least 1 hour, making sure all the onion pieces are covered.
  • To make the tempura batter, combine the egg with 3⁄4 cup cold water. Slowly stir in the flour, adding as much of the remaining 1⁄4 cup of water as is necessary, until the batter has the thin, runny consistency of pancake batter. Do not worry about lumps of flour in the batter.
  • Drain the onion pieces and dust with the cornstarch. Coat with the batter.
  • Heat the oil in a large pot set over medium-high heat, making sure it is not more than half full. Drop the battered onion rings into the oil. Cook briefly, turning occasionally, until they turn golden brown. Remove and drain on paper towels.