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Onion Rings with Wasabi Dipping Sauce

These are the best party foods ever! Richly flavored, but not oily, with a crispy coating, these onion rings will be the hit of your soiree!

1 cup whole wheat pastry flour
pinch sea salt
1 tablespoon kuzu, dissolved in a small bit of cold water
3/4-1 cup dark beer or sparkling water

3-4 large yellow or red onions, peeled, sliced into thin rings
avocado oil, for frying

1 cup spring or filtered water
1 tablespoon soy sauce
juice of 1/4 fresh lemon
1/2 teaspoon wasabi powder

Combine flour and salt in a bowl. Stir in dissolved kuzu and slowly add beer to create a thick batter (a bit thicker than pancake batter). Set aside for 15 minutes. Slice onion rings and separate the rings from within each other. Place 3-4 inches oil in a deep saucepan and warm over medium-low heat. When the oil is hot (patterns will form, known as "dancing"), dip onion slices in batter to coat and drop them carefully into the hot oil. When they are crisp and golden, remove from oil and drain on paper towels. Place fried onion rings on a baking sheet in a warm oven while frying the balance of the rings.

Make the wasabi dipping sauce by whisking together all the ingredients except the wasabi. Mix the wasabi powder with a tiny bit of water to form a thick paste and place it under a glass cup for 2-3 minutes--to increase the heat. Whisk wasabi paste into the soy mixture to blend. To serve, arrange onion rings on a serving platter with wasabi dip on the side. Makes 4-5 servings. 


Ergo Chef
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