Crisp Onion Rings, Spiced Ketchup

By Valarie

Robert Irvine's eat! Robert Irvine's nosh, All rights reserved 2012

Ingredients

• 1 cup ketchup
• 1 tablespoon stone-ground mustard
• 1 tablespoon Sriracha
• Vegetable or peanut oil, for fryer
• 3 large yellow onions, sliced 1/8-inch thick, in a bowl of ice water
• 1 cup all-purpose flour
• 1 tablespoon salt
• 1 teaspoon ground pepper
• 1 gallon ice water

Preparation

Step 1

For the spiced ketchup: In a bowl, whisk together the ketchup, mustard and Sriracha, stirring well. Then refrigerate until serving.

For the onion rings: Preheat a deep-fryer to 375 degrees F with vegetable or peanut oil, waiting until heated. Next, drain the ice water from the cut onions, ensuring the water has drained. Next, in a bowl, blend the flour, salt and pepper, mixing well. Then add one-third of the onions. Mix the onions well, tap off excess flour and then add to the fryer, cooking until crisp, about 2 minutes. After removing, allow to drain excess oil on paper towels. Repeat with the remaining onions. Serve with the spiced ketchup.