Hey fiery food fans. Today’s recipe has a bit of a misleading title.
I’m calling this post “Red Hot Velvet Rings” but the end result isn’t stunningly hot. Or even red in appearance.
What it is is a hotter, more savoury take on red velvet onion rings – An old craze that I still find baffling.
But just because coating onion rings in something as sweet as actual cake batter seems strange to me doesn’t stop the thought of a smooth, milky, fluffy, cake-like texture surrounding a ring with a little bit of bite left from making me salivate.
The feel of cake-battered onion rings was so tempting I just had to try it and, with the shade produced by deep frying red food colouring already making the originals look spicy, I knew it had to be a blog recipe.
So I went out and bought myself some sriracha to experiment.
I’m doing this with Huy Fong’s, since it was the most readily available, but other brands like Flying Goose or Uni-Eagle will work just as well.
Heck, if the flavour fits, you could probably do this with any sauce. Just remember that westernised sriracha is very thick, so thinner sauces or even, for that matter, the Mad Dog version, may need a touch more flour to keep the batter’s consistency.
For my version, though, here’s what you’ll need:
180g plain white flour
+extra to coat rings
2 tablespoons cornflour
1 tablespoon lemon juice
½ tablespoon baking powder
6 tablespoons sriracha
1 large onion
Enough oil to deep fry (I’m using olive but most will work)
And we’re going to start by mixing our milk and lemon juice, like I did for my second recipe.
You can use actual buttermilk here if you have access to it but I don’t and, to be perfectly honest, I can’t be bothered looking for it. It’s simpler to fake it and achieves as good a result.
All you need to do is make sure to give the mix a quick stir and you’ll have a slightly soured, yet not curdled, buttermilk substitute that makes for a softer cake batter.
But, before we actually make that cake batter, it’s time to chop our onion.
Top and tail the vegetable like usual, then make a bunch more parallel cuts a little over a centimetre apart.
From here, we can pop each individual ring out by hand and ta dah, they’re ready to fry.
Well, they’re the right size and shape but we have a batter to prepare before we can actually fry them. For that, we’re going to syphon off half of the mock buttermilk, while the remainder is used to soak the onion rings.
While they’re left to soak, mix the half you’ve syphoned off with your sriracha and then add the dry ingredients.
Stir thoroughly and you’ll soon have a thick, sticky, savoury and quite strongly flavoured, cake-style batter.
So now you’re going to need that extra flour to coat the rings and bind them to the batter.
It’s a bit of effort to get the batter to fully cover each ring but it’s worth it. After a few minutes cooking on each side (exact times depend on the heat of your oil), you should end up with a delicious pile of golden rings like these:
Only, you’ll have more because you won’t be restricting your mound to what looks good on camera.
You can really fill the plate.
What I will say, though, is try not to fry them too hot. Keeping the heat of your oil a little lower means you can cook for longer and really soften up the onion inside, without losing much of its raw, aromatic bite.
A bite that really compliments the chilli in the batter, combining to make the very bottom of my
but with the great sriracha taste we’ve all come to love.
Not to mention the combination of soft, cakey coating and its wilted, yet far from lifeless, onion core. That was what I set out to craft and, while it took a few rings to get the temperature just right, I feel like I really nailed it in the end.
These turned out incredible!