Crunchy Onion Rings with Tangy Bloom Sauce
This recipe makes the most well seasoned Crunchy Onion Rings with a crazy simple copycat Outback Bloom Sauce on the side.
Ingredients
- 2 vidalia onions sliced into 1” rings
- 1 c seltzer water
- 3/4 c flour
- 2 tbsp cornstarch
- 1 egg
- 1 c bread crumbs
- 1 c pankos crumbs
- 1 1/2 tsp salt
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp parsley flakes
- 1 tsp sugar
- Oil for frying
Bloom Sauce
- 1/2 c mayo
- 1/4 c cocktail sauce mild or hot
- 1 tbsp ketchup
- 1 1/2 tsp worcestershire sauce
- 1 1/2 tsp hot sauce or to taste
- 1 tsp creole spice
Instructions
- In a small bowl stir together the mayo, cocktail sauce, ketchup, worcestershire sauce, hot sauce, and creole spice; set aside.
- Cut off the top and root of the onion then slice it evenly in half. This should make about 8-12 rings per onion 3/4”-1” onion rings. Toss the rings in the cornstarch.
- Make the batter by mixing flour, egg, and seltzer in a bowl. In a separate dish, whisk the panko, bread crumbs, salt, garlic powder, paprika, parsley, and sugar.
- One onion ring at a time, dip them into the batter, shaking off the excess followed by a coating of the bread crumbs.
- Heat approximately 2 cups of cooking oil in a skillet to 325-335 degrees over low heat. Fry in batches until golden brown and drain on wire racks. Serve with Bloom Sauce or barbecue sauce.
Nutrition
Calories: 542kcal | Carbohydrates: 68g | Protein: 11g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 53mg | Sodium: 1497mg | Potassium: 382mg | Fiber: 4g | Sugar: 14g | Iron: 4mg
Servings: 4
Calories: 542kcal