Hello, Amy here on a crisp and sunny winter day, making crisp and sunny food. I wanted to make something spicy and different, and onion rings sounded fun to make.

I started with tempura batter: rice flour, egg yolk, salt and cold seltzer water.

For half a cup of rice flour, I added half an egg yolk, combining the other half of the yolk with the white to scramble for breakfast. Then a dash of salt and enough seltzer water to make a light batter. Then I added a tablespoon of Mano Y Metate Adobo powder.

I sliced an onion, but many other veggies could go into the same batter.

Through the batter went the rings…

…and into hot oil!

When the vigorous bubbling subsides, they are ready to flip. When golden on both sides, they are done. I skimmed the stray bits of batter and sprinkled over a crispy lettuce and radish salad.

Draining the rings on a wire cooling rack prevents any condensation they might get resting on paper towels, and the whole tray can go into a warm oven for holding.

For additional zip, I sprinkled with extra salt and Adobo powder. Eat as soon as they are cool enough to bite!