Crispy Onion Rings with Spicy Sauce

Ingredients

• 2 Large onions (Peeled and cut into thick rings; separate the rings carefully.)
• 1 cup All-purpose flour (Used for the batter and to lightly flour the rings before coating.)
• 1 tbsp Cornstarch
• 250 ml Cold sparkling water (Add gradually to form a smooth batter.)
• 1 tbsp Paprika
• 1 tbsp Onion powder (For the coating mixture.)
• 1 tbsp Garlic powder (For the coating mixture; a little can also be used in the panko and sauce.)
• 1 tbsp Ground chili (The amount can be adjusted to taste.)
• Salt (To taste; also add a little to the panko.)
• Black pepper (To taste.)
• Breadcrumbs or panko (As needed to coat the rings; mix with salt, dried parsley, garlic powder, and optionally crispy onions.)
• Dried parsley (To mix with the panko; amount to taste.)
• Crispy onions (Optional, mixed with the panko to intensify the flavor.)
• Vegetable oil for frying (Enough for frying; the indicated weight is an estimate of the oil absorbed, not the oil used in the pan.)
• 2 tbsp Mayonnaise (For the sauce.)
• 1 tsp Sriracha (For the sauce; adjust to taste.)
• 1 tsp Garlic powder (For the sauce.)
• 1 tsp Onion powder (For the sauce.)
• 1 tsp Dried parsley (For the sauce.)
• Lemon juice (To taste, for the sauce.)
• Salt (To taste, for the sauce.)
• Black pepper (To taste, for the sauce.)

Steps

1. 1

   Peel the onions and cut them crosswise into thick rings. Carefully separate the rings so they do not break, and set aside the largest ones for coating.

2. 2

   In a large bowl, combine the flour, cornstarch, paprika, onion powder, garlic powder, ground chili, salt, and pepper.

3. 3

   Remove approximately one part of the flour mixture and place it on a separate plate; it will be used to flour the rings before dipping them into the batter.

4. 4

   Gradually pour the cold sparkling water into the remaining flour mixture, whisking until you have a smooth, thick batter that coats the rings without being too runny. Do not overmix.

5. 5

   On another plate, mix the breadcrumbs or panko with salt, dried parsley, and a little garlic powder. If desired, add crushed crispy onions for extra flavor and texture.

6. 6

   Heat enough vegetable oil in a deep skillet or saucepan to approximately 175 °C. The oil should be hot but not smoking; a little panko should sizzle when it comes into contact with it.

7. 7

   Coat each onion ring first in the dry flour, shaking off the excess. This step helps the batter adhere.

8. 8

   Dip the ring into the batter and turn it to coat it completely. Let the excess batter drip off for a few seconds.

9. 9

   Immediately place the battered ring in the panko mixture, gently pressing so the coating adheres on all sides.

10. 10

    Fry the rings in batches, without overcrowding the pan, for approximately 2 to 4 minutes per batch. Turn them if necessary and remove them when golden, firm, and crispy.

11. 11

    Drain the rings on a wire rack or paper towels. Allow the oil to return to temperature before frying the next batch.

12. 12

    To prepare the sauce, combine the mayonnaise, sriracha, garlic powder, onion powder, dried parsley, salt, black pepper, and lemon juice until well blended. Taste and adjust the heat, salt, and lemon.

13. 13

    Serve the onion rings immediately, while hot and crispy, with the dipping sauce.

Notes

The post indicates that they can also be prepared in an air fryer, although it does not provide specific temperature or time. To preserve their crispy texture, serve the rings immediately after frying and avoid stacking them.

Nutrition per serving

• snack
• appetizer
• vegetarian
• crispy
• fried
• comfort food
• homemade
• spicy