It was love at first bite.
We’d all but given up trying to find the onion rings of our dreams. Years of Not-So-Awesome Blossoms and floppy frozen disappointments left us wondering if we should just throw in the towel (fork?) and call it a day. But then, quite by accident, a deep fried dreamboat swept us off our feet.
Snuggled in a cozy booth at Hibiscus, drinking in the rustic elegance of the five-year-old Henderson Avenue fave, we were caught completely off guard by the best onion rings we’d ever tasted. Sure, we know Hibiscus for amazing steaks and that sinful mac and cheese, but their version of this deceptively simple side dish blew everything else on the table away.
Served five to an order, tempura-battered and light golden brown, we reluctantly shared them with the rest of the group. But never again. Now, armed with Executive Chef Garreth Dickey’s amazingly addictive recipe, we can whip up a batch just for ourselves whenever a craving strikes. And so can you.
Hibiscus Restaurant’s Tempura Onion Rings
Courtesy of Executive Chef Garreth Dickey
For the batter:
2 Egg Yolks
2 Cups Flour
2 Cups Ice Water
Whisk all ingredients together in a large mixing bowl. Chill batter until ready to use.
For the rings:
Vegetable oil
2 “Colossal” yellow onions, cut into 1-1/2” rings (exterior rings only; reserve remainder for another use)
Flour
Tempura batter
1. Heat oil to 375 degrees in an electric fryer or large, deep pan on the stovetop. 2. Roll the onion rings in flour, making sure to shake off excess. Dip rings into batter and carefully place in oil to fry. (Chef Dickey cautions not to fry more than two or three of these large rings at a time, so as not to crowd the pan.)
3. Remove from the oil when light golden brown and place on paper towels to drain. Sprinkle with Kosher salt and serve immediately.
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