Super-crispy onion rings

A standard tempura batter is made with water, but this recipe uses vodka instead. When frying, the alcohol evaporates almost instantly, leaving just a super-crispy product. 

Creation by Ollie Schuiling, Kasteel Heemstede restaurant, Houten, the Netherlands.


Super-crispy onion rings

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As needed:


onion rings, sliced at number 12 on a mechanical slicer

As needed:








tempura flour

Preparation method

  • Make a tempura batter from the vodka and tempura flour. Make sure that the batter has the consistency of yoghurt; it may be slightly lumpy.
  • Dredge the onion rings in a little dry tempura flour.
  • Coat the onion rings in the batter and then roll in the panko.
  • Fry quickly at 180°C and let drain on paper towels.

Serving suggestions

  • As a garnish to various types of salad.
  • As cocktail snack. Irresistible with sour cream!
  • As a side with soups.
  • As a component in a main dish, e.g. with a re-envisioned meat stew with red cabbage and potato mash.

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