• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Olives for Dinner

Vegan Recipes for Those Who Love to Cook and Eat

  • Recipes
  • Work with Us
  • About
  • Subscribe
  • Contact
Home » Appetizers » Small Bites » Onion Rings with Thai Dipping Sauce

April 30, 2011

Onion Rings with Thai Dipping Sauce

Jump to Recipe
Onion Rings with Thai Dipping Sauce

I’ve tried several methods of frying—beer batter, tempura, those pre-packaged fry mixes—but the best method I’ve found for doing this is making a slurry with Ener-G and water and coating the soon-to-be-fried item in cornstarch. It repels the oil perfectly and yields a crispness and golden color every time. I’ve added to the cornstarch mixture here some dried red chili flakes, cilantro and mint, with a dash of fresh cracked pepper. To balance out the richness of the onion rings, I made a simple sweet thai-inspired vinegar sauce.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Onion Rings with Thai Dipping Sauce

Table of Contents

  • ONION RINGS WITH THAI DIPPING SAUCE
    • Ingredients
    • Instructions
    • Notes

ONION RINGS WITH THAI DIPPING SAUCE


  • Author: olivesfordinner.com
  • Yield: 2 servings
Print Recipe
Pin Recipe

Ingredients

for the dipping sauce

  • 1 cup water
  • 1/2 cup rice vinegar
  • 5 TB sugar
  • 1 tsp salt
  • red chili pepper flakes

for the onion-rings

  • 1 medium-sized onion
  • 1 1/2 tsp Ener-G, whisked with 5 TB water
  • 1 cup cornstarch
  • 2 tsp dried cilantro
  • 1 tsp dried mint
  • 1 tsp dried red chili flakes
  • a few dashes of cracked black pepper
  • vegetable oil
  • cilantro sprigs

Instructions

  1. To make the dipping sauce, bring the water to a boil in a small saucepan. Add in the sugar and stir constantly until dissolved. Remove from the heat and add the vinegar, salt and red chili pepper flakes. Set aside or chill in the refrigerator.
  2. Combine the cornstarch, cilantro, mint and chili flakes and pepper in a wide and shallow bowl. Set aside.
  3. Slice the onion into 1-inch thick rings and separate. Set aside.
  4. In a wide shallow saucepan, heat plenty of oil over medium-high heat. You can tell when the oil is ready by inserting a wooden spoon into the oil. Once it bubbles up around the spoon, its ready.
  5. Working in batches of about 5 rings, dunk them in the Ener-G slurry, and then coat them in the cornstarch mixture. Slide them slowly into the oil and fry for about 3 minutes, or until golden brown. Place on paper towels to drain.
  6. Serve immediately with cilantro sprigs and the dipping sauce.

Notes

A note about reusing oil: Don’t throw out the unused cooking oil. It can be reused and makes fried food taste better. To store the leftover oil, let it cool completely in the saucepan. Then, using a strainer, pour into a reusable container. Store the oil in the refrigerator until your ready to use it again.

Did You Make This Recipe?

Tag @olivesfordinner on Instagram ... we'd love to see it!

Onion Rings with Thai Dipping Sauce

You may also like:

Scallion Pancakes
Miso-Glazed Shiitake Mushrooms
Dried and Fried Sriracha Chickpeas
Vegan Buffalo Wings (Hot and Spicy)

Filed Under: Appetizers, Small Bites

We hope you enjoy this content!

We'd love for you to leave a comment below. For recipes, we would also love it if you gave it a rating. Thanks so much!

Reader Interactions

Comments

  1. jessy says

    April 30, 2011 at 10:36 pm

    oh man, i need to make these this week! you are too awesome – i literally drooled when i saw your onion rings, Erin. for real! i love that they're xgfx and the dipping sauce sounds absolutely perfect! w00t!

    Reply
  2. Mandee says

    May 2, 2011 at 12:32 am

    They look so beautiful, I am going to make some!

    Reply
  3. Junia says

    May 2, 2011 at 12:06 pm

    wow, this looks DELICIOUS! i love health-ified recipes :). the breading looks perfect!

    Reply
  4. Luciana says

    May 3, 2011 at 11:26 am

    That is just gorgeous and sounds amazingly delicious!

    Reply
  5. foodblogandthedog says

    May 6, 2011 at 4:30 pm

    Wow they look really crispy! I love the spicy flavouring in the coating too. Thanks for the friend request, glad to find a fellow vegan foodie!!

    Reply
  6. Elisabeth says

    May 9, 2011 at 7:28 pm

    Stunning!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi! I’m Erin Wysocarski. Glad you’re here.

I create vegan recipes for those who love to cook and eat. My husband Jeff photographs them. We live in Boston with our rescue dog, Harper. More about Erin →

Follow Me!

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest

As Seen On

Popular Recipes

Pasta, artistically draped around a fork on a table.

Pasta with White Wine Sauce

Two hands holding a glass mason jar of coffee sugar scrub

Homemade Coffee Sugar Scrub

Two hands framing a plate of curry on a dark background.

Cauliflower and Mushroom Curry

A whole head of firecracker cauliflower, basted with sauce in a cast iron pan against a dark background.

Firecracker Cauliflower

A top-down shot of sweet potato tempura and avocado vegan sushi rolls with pickled ginger against a dark background.

Sweet Potato Tempura and Avocado Rolls

Vegan Shrimp

Vegan Shrimp

Two hands holding a bowl of bang bang cauliflow

Vegan Bang Bang Cauliflower

A bagel loaded with carrot lox, red onion, capers and vegan cream cheese on a wooden board.

Carrot Lox

Footer

About

Olives for Dinner is a vegan food blog for those who love to cook and eat. You'll find fresh, creative and delicious recipes here, all made with plants!

Search for recipes

VIEW ALL RECIPES

Interviews

Timothy Pakron of Mississippi Vegan
Sandra Vungi
Heather Poire of Sunday Morning Banana Pancakes

Sign up to get new recipes via email.

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest
HOME ∙ ABOUT ∙ CONTACT ∙ PRIVACY

Copyright© 2023 · Brunch Pro Theme by Shay Bocks