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We use the middle of 2 onions so that the rings are approximately the same size. Keep the smaller ends of each onion for other recipes.
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Slice onion rings about the same size or weight, approximately 5 grams each or about 24 slices.
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Place vegetable oil in an electric wok.
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Mix batter, carbonated water and 1 TBSP beaten egg in a dish.
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Add onion rings to a large Zip Lock bag, then add batter mix. Seal and shake until all pieces are evenly coated.
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Turn on wok to high heat and when oil sizzles add onion rings 3 – 4 at a time. Cook on one side until golden, flip and cook the other side.
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Remove to a paper towel and continue to cook all rings. As long as the oil stays hot enough, a small amount will be absorbed into the rings, but not all.
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In our house, they almost never all make it to the table, being tested right from the wok!