“If you want to be cool, make onion tempura.”

I would like to know what’s so wrong with onion. Everywhere I hear people say – “… for me without onion, please” – every time they order a dish. Yet for the ancient Egyptians it represented the concept of eternal life, and they even believed their strong aroma could give life back to dead people (and death to alive people, I would add). In ancient Greece, the sturdiest athletes ate them in large quantities, Roman gladiators used them on their body to tone up their muscles, and onions were even used to pay off debts. So, we understand that in the past people didn’t stand on ceremony, and the air that reigned there was certainly a bit “spicy”. Today we do not believe in eternal life, we are not athletes, we do not have muscles to tone up. However, we do have debts to be paid, and if onions were enough to fix it, I’d become a millionaire with this super-good tempura. You know what? I’ll open a bottle of wine and wait for you. The doors of my kitchen are always open…

Recipe. FOR 4 PEOPLE

4 large Banari onions + 10 large sage leaves + vegetable oil + salt + pepper.  For the batter: 200ml (6.7 oz)cold sparkling water, 100g (3.5 oz) flour, 1 egg yolk, 1 ice cube.

Wash the sage and dry thoroughly. Peel the onions, wash and dry well. Cut into thin slices and prepare the batter by mixing in a bowl sparkling cold water, ice cube, egg yolk, and the flour. Don’t worry if small lumps form. In the meantime, heat some seed oil in a frying pan. When it becomes hot, add a pinch of salt and pepper. Dip one slice of onion and sage leave at a time into the batter and transfer them gradually into the hot oil, browning them on each side. Get them with tongs and lay them on a plate lined with paper towels to drain. Add more salt and serve immediately!

Photo Food: Taste of Runway. Photo fashion show: Filippo Fior / gorunway.com image courtesy of style.com. Model: Daria Popova.

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