Crispy, golden-brown onion rings that are perfectly battered and fried to a satisfying crunch. Each bite reveals the sweet, tender onion within, making for a delightful contrast of textures. Perfectly seasoned and served with a zesty dipping sauce, these onion rings are the ultimate appetizer for sharing—or indulging all on your own!

Onion Rings

Served with rice, tempura vegetables, and a choice of Miso soup or house salad.

Shrimp Tempura

Third-pound grilled ground chuck burger, with melted blue cheese, sauteed mushrooms, lettuce.

Bleu Shroom Burger

Peel the onions and slice them into 1/4 inch thick rings. Separate the rings and set aside.

Prepare the Onions

In a large bowl, combine flour, cornstarch, baking powder, salt, black pepper, and garlic powder. Mix well. In another bowl, whisk together buttermilk and eggs. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

Make the Batter

Dip each onion ring into the batter, allowing any excess to drip off. Then, coat the ring in panko breadcrumbs, pressing gently to adhere.

Coat the Onion Rings

In a deep pot or fryer, heat vegetable oil to 350°F (175°C).

Heat the Oil

Carefully add the coated onion rings to the hot oil, frying in batches until golden brown and crispy, about 2-3 minutes per batch. Remove and drain on paper towels.

Fry the Onion Rings

Serve hot with your favorite dipping sauce.

Serve

large onions

all-purpose flour

cornstarch

baking powder

salt

black pepper

garlic powder

buttermilk

eggs

panko breadcrumbs

vegetable oil

In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Slowly add the ice water to the dry ingredients, stirring gently until just combined. Do not overmix; the batter should be lumpy.

Prepare the Tempura Batter

In a deep saucepan or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter into it; if it sizzles and rises to the surface, it's ready.

Dip each shrimp into the tempura batter, allowing excess batter to drip off. Carefully place the shrimp into the hot oil, frying a few at a time to avoid overcrowding. Fry for about 2-3 minutes or until golden brown and crispy. Remove and drain on paper towels.

Fry the Shrimp

Repeat the dipping process with the tempura vegetables. Fry them in the hot oil until they are golden and crispy, about 2-3 minutes. Drain on paper towels.

Fry the Vegetables

Serve the shrimp tempura with rice and your choice of miso soup or house salad. Enjoy!

Large shrimp, peeled and deveined

All-purpose flour

Cornstarch

Baking powder

Ice water

Vegetable oil

Salt

Tempura vegetables (sweet potato, zucchini, bell pepper)

In a skillet, heat the olive oil over medium heat. Add the sliced mushrooms, salt, and black pepper. Sauté the mushrooms until they are golden brown and tender, about 5-7 minutes. Set aside.

Prepare the Mushrooms

Divide the ground chuck beef into two equal portions and shape them into patties, about ½ inch thick. Season both sides with salt and black pepper.

Prepare the Burger Patties

Preheat your grill or grill pan over medium-high heat. Grill the burger patties for about 4-5 minutes on each side for medium doneness. During the last minute of cooking, top each patty with blue cheese to melt.

Grill the Burgers

Place the grilled burger patties on the bottom halves of the burger buns. Top with sautéed mushrooms and fresh lettuce. Add the top half of the bun and serve immediately.