Servings: Serves 4 people
5-6 cups vegetable oil
1 egg yolk
1 cup ice water
1 cup cake flour
2 tablespoons cornstarch
2 large white, yellow, or red onions,
Heat the oil to 370 degrees F in a wok or large pot.
In a medium size bowl set over an ice bath, stir the egg yolk with chopsticks or a whisk, then add water, stirring to mix.
Sift the flour and cornstarch into the egg mixture, stirring to mix.
Don't worry about the few remaining lumps in the batter.
Coat the onion rings with the batter, letting the excess simply drip back into the bowl.
Fry the onion rings in small batches in the oil, turning once, until just beginning to color.
Place on paper towels to drain.
Repeat the process, skimming oil off of the tempura batter as necessary until all the onion rings have been fried.
If the oil becomes dark, start over with fresh oil.
Serve right away.