I tried to put a Thai twist on an American classic, and I think it came out pretty good! These are much lighter than your traditional onion ring because these are oil-free and baked instead of fried. But don’t worry, just because we got rid of the oil does not mean we sacrificed any taste, especially paired with the super flavorful Spicy Cilantro Dipping Sauce.
To make this a full American-Thai fusion meal, check out my recipe post for Thai Chickpea Burgers!
- -For The Onion Rings-
- 1 Large White Onion, cut in 1/2 inch slices
- 1 1/2 cups Unseasoned Bread Crumbs
- 1 1/2 cups Salted Peanuts, finely ground
- 1 cup All-Purpose Flour
- 1 cup Water
- 1 tsp Sriracha
- -For The Dipping Sauce-
- 1 cup Cashews, soaked in water for 4 hours or more, rinsed and drained
- 1 tbsp Sriracha Hot Sauce
- 1 tsp Salt
- 1 cup Nondairy Milk
- 1/2 tsp Agave
- Juice of 1/2 Lime
- 1/4 cup Packed Fresh Cilantro
- 1/2 tsp White or Apple Cider Vinegar
- 1 tsp Ketchup
- -For the Onion Rings- Preheat oven to 450 degrees Fahrenheit. Use non-fat cooking spray to grease one or two large baking sheets. In a large bowl, combine bread crumbs and ground peanuts. In a separate bowl, whisk flour, water, and 1 tsp of Sriracha to form a thick batter. Dip each onion ring in the batter, then dredge in the peanut bread crumb mixture.After completely coated, place on baking sheet. Bake for 7 minutes, then flip each ring over and cook for another 4 to 5 minutes until golden.
- -For the Dipping Sauce-
- Place the cashews, 1 tbsp Sriracha, salt, nondairy milk, agave, lime juice, cilantro, vinegar, and ketchup in a high-speed blender. Blend until completely smooth.