Description
Crispy homemade onion rings featuring a bubbly batter with smoked paprika and chipotle, served with a zesty chipotle-lime dipping sauce.
Ingredients
Scale
- 2 large sweet onions (about 1.5 lbs.)
- 6–8 cups vegetable oil, for frying
- 1 cup all-purpose flour, for dredging
- 0.5 tsp fine sea salt, for dredging
- 0.25 tsp freshly ground black pepper, for dredging
- 2 cups all-purpose flour, for batter
- 0.5 cup cornstarch
- 1 tbsp baking powder
- 1 tbsp smoked paprika
- 1 tsp chipotle powder
- 1 tsp garlic powder, for batter
- 1.5 cups very cold sparkling water
- 0.5 cup plant-based milk
- 0.75 cup plant-based mayonnaise
- 1–2 tbsp pureed chipotle in adobo sauce
- 1 tbsp fresh lime juice
- 1 tsp maple syrup
- 0.25 tsp garlic powder, for drizzle
- 2 tbsp fresh cilantro, finely chopped, for garnish
- fine sea salt and freshly ground black pepper, remaining (divided)
Instructions
- Prepare the Onions: Peel two large sweet onions and slice them into 0.25-inch thick rings. Gently separate the rings and place them in a large bowl filled with ice water. Let them soak for at least 15 minutes to reduce pungency and firm up the fibers. Drain well and pat thoroughly dry with paper towels.
- Set Up Dredging and Batter Stations: In a shallow dish, whisk together the 1 cup dredging flour, 0.5 tsp salt, and 0.25 tsp black pepper. In a large mixing bowl, whisk together the batter ingredients (2 cups flour, cornstarch, baking powder, smoked paprika, chipotle powder, 1 tsp garlic powder, remaining salt, and pepper). Gradually whisk in the very cold sparkling water and plant-based milk until just combined, being careful not to overmix; a few lumps are fine.
- Make the Zesty Chipotle Drizzle: In a separate small bowl, combine the plant-based mayonnaise, pureed chipotle in adobo sauce, fresh lime juice, maple syrup, 0.25 tsp garlic powder, and a pinch of fine sea salt. Whisk thoroughly until the sauce is smooth and creamy. Taste and adjust spice level as needed.
- Heat the Frying Oil: Pour the vegetable oil into a large Dutch oven or heavy-bottomed pot, filling it no more than halfway. Heat the oil over medium-high heat until it reaches exactly 350°F (175°C) on a deep-fry thermometer.
- Coat and Fry Onion Rings: Working in batches of 4-6 rings, dredge each onion ring first in the dry flour mixture, shaking off excess. Immediately dip the floured rings into the wet batter, ensuring full coating, and allow excess batter to drip off quickly. Carefully place the coated rings into the hot oil; do not overcrowd the pot. Fry for 2-3 minutes, flipping once if necessary, until they are golden brown and crispy on all sides.
- Drain and Serve: Using a slotted spoon, transfer the fried onion rings to a wire rack set over paper towels to drain excess oil. Immediately sprinkle with the remaining fine sea salt while they are still hot. Arrange on a serving platter, drizzle generously with the Zesty Chipotle-Lime Drizzle, and garnish with fresh cilantro. Serve immediately.
Notes
To achieve maximum crispness, ensure the oil temperature stays consistent at 350°F (175°C); if it drops too low, the rings will absorb oil and become greasy. The combination of very cold sparkling water and cornstarch in the batter is essential for a light, airy texture. For best results, serve immediately after frying. Store leftovers in an airtight container for up to 3 days and reheat in an air fryer for crisp results.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving (~115 g)
- Calories: 550 calories
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 35 g
- Saturated Fat: 6 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 0 mg
Keywords: onion rings, crispy onion rings, easy appetizer, game day food, chipotle sauce, vegan, vegetarian, deep fried, side dish