Tempura Onion Rings
Serves 4

5 to 6 cups vegetable oil
1 large egg yolk
1 cup ice water
1 cup cake flour (not self-rising)
2 tablespoons cornstarch
2 large onions, white, yellow, or red, thinly sliced 

1. In a wok or large pot, heat oil until a deep-frying thermometer registers 370°. In a medium bowl set over an ice bath, stir yolk with chopsticks or a whisk; add ice water, stirring to combine. Sift flour and cornstarch into egg mixture, stirring to incorporate. Don’t worry about a few remaining lumps in the batter. 
2. Coat onion rings with batter, letting excess drip back into bowl. Fry onion rings in the hot oil in small batches, turning once, until just beginning to color. Drain on paper towel. Repeat process, skimming oil of tempura batter bits as necessary until all onion rings have been fried. If oil becomes dark, begin again with fresh oil. Serve immediately. 

Herb Tempura

Makes 36 pieces

2 1/2 cups ice water (or seltzer)
2 cups all-purpose flour
2 tablespoons cornstarch
2 teaspoons baking powder
4 cups peanut, canola, or olive oil, for deep-frying
36 pieces of various herbs and edible flowers, such as parsley, nasturtium blossoms, basil, and shiso
Sea or coarse salt 

1.	In a medium bowl, whisk together flour, cornstarch, and baking powder. Stir in 2 1/2 cups ice water, being careful not to overmix. Don’t worry if batter is lumpy. It should be the consistency of heavy cream; if it’s too thick, add more water 1 tablespoon at a time. 
2.	Heat oven to 175°. Heat oil in a 3-quart saucepan to 375°. Hold 1 herb or flower by the stem, and dip it into batter. Lift it out, and hold it for a moment over bowl to let excess drip off, then drop it in oil. Fry only as many herbs at a time as comfortably fit in the pan without touching. Adjust heat as needed to keep temperature at 375° during entire process. Fry herbs until lightly browned on bottom, 30 to 60 seconds, then flip them with a wire skimmer to brown the other side. Drain on paper towels. Keep warm in oven. Repeat with remaining herbs and batter. 
3.	When all the herbs are fried, sprinkle with salt. Transfer to a serving platter lined with paper or leaves. Serve immediately.