Go Back
Print
Onion Rings | Vegan Appetizer | WorldofVegan.com | #vegan #appetizer #party #summer #holidays #worldofvegan

Onion Rings with Sriracha Mayo

So many beautiful words in this recipe’s name. With this recipe, we tell you how to make your own vegan onion rings with a light, tempura-like batter, but we also tell you how to make vegan sriracha mayo, which you can (and should) use for everything.
Course Appetizer, Snack
Cuisine American
Servings 2 servings
Author Bianca Haun and Sascha Naderer

Ingredients

Ingredients for onion rings

  • 1 large white onion
  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon salt
  • 1/4 teaspoon paprika powder
  • 1/8 teaspoon white pepper
  • 1 cup beer
  • Oil for frying

Ingredients for sriracha mayo

  • 1/8 cup unsweetened soy milk (1 fl. oz.)
  • 1/4 teaspoon apple cider vinegar
  • 1/8 teaspoon mustard
  • 1/4 teaspoon maple syrup
  • 1/4 teaspoon Himalayan black salt (kala namak)
  • 1/2 teaspoon lime juice
  • 1/3 cup canola oil
  • 1/4 teaspoon sriracha

Instructions

Instructions for onion rings

  1. Peel the onion, cut it into ½-inch (1–2 cm) slices, and separate the rings.
  2. In a mixing bowl, whisk together the flour, cornstarch, salt, paprika powder, and white pepper. Add in the beer (or sparkling water) and whisk until a smooth batter is formed. You can adjust the consistency by adding more flour if it’s too runny or more beer or sparkling water if it’s too thick.
  3. Heat the frying oil in a large pot to 350°F/175 °C. You won’t need much oil, but the onion rings should swim in it.
  4. Dip the onion rings into the batter and immediately add them to the oil. Work in batches to prevent overcrowding in the pot.
  5. Let the onion rings cook for 3 to 4 minutes until golden and crispy.
  6. Transfer the onion rings onto paper towels to remove excess oil. Sprinkle them with more salt and enjoy with the sriracha mayo.

Instructions for sriracha mayo

  1. Blend the following ingredients using an immersion blender: unsweetened soy milk, apple cider vinegar, mustard, maple syrup, Himalayan black salt, and lime juice. Blend for 1 minute then slowly start drizzling in the canola oil while the immersion blender is running. Blend for about 3 minutes until the mayo is thick and creamy. If it’s too liquidy, add a bit more oil and blend further.

  2. Add in the sriracha and blend again. You can add more salt, mustard, sriracha, or lime juice to taste. Store mayo in the fridge for up to 3 days.

Recipe Notes

If you don’t want to use beer in this batter, you can use sparkling water instead.