Cipolline Tempura with Aïoli

Name: Cipolline Tempura with Aïoli
Yield: serves: 6 to 8
Ingredients: Kosher salt; 1 pound small cipolline onions; 1 cup cake or rice flour; 1 tablespoon baking powder; 1/2 to 3/4 cup ice-cold sparkling water; 2 cups peanut or other neutral-flavored oil; 2 egg yolks; 3 tablespoons red wine vinegar; 2 cloves garlic, smashed; Pinch of crushed red pepper, or to taste; Peanut or other neutral-flavored oil; Kosher salt

December 9, 2011

Cipolline are flat, sweet Italian onions that look like little flying saucers. I love these guys because they’re like onion rings with no holes. Perfectly fried baby onions and garlic mayonnaise to dip them in—they’re out of this world!

Recipe notes

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