Crispy Masala Onion Rings
Crispy Masala Onion Rings combine red onion with garam masala, curry powder, paprika, and crunchy panko breadcrumbs. The air fryer gives them a crisp golden coating, while chilled mint mayonnaise and ketchup balance the warm Indian spices.
Equipment
- Baking sheet
- Mixing bowls (2)
- Shallow Bowls, 3
- wire cooling rack
- Whisk
Ingredients
For the Onion Rings
- 1 large red onion 14 to 16 ounces
- 1/4 cup garam masala
- 2 tablespoons sweet paprika
- 2 tablespoons curry powder
- 2 tablespoons kosher salt
- 2 cups all-purpose flour
- 6 large eggs lightly beaten
- 2 cups panko breadcrumbs
- Cooking spray
For the Mint Mayonnaise
- 1/2 cup mayonnaise
- 2 tablespoons fresh mint finely chopped
- 2 teaspoons fresh lemon juice
- 1 medium green onion finely chopped
- Kosher salt to taste
For Serving
- Ketchup for serving
Instructions
- Trim both ends from the red onion and remove the outer skin.
- Cut the onion crosswise into slices approximately 2 cm thick.
- Separate the slices carefully into individual rings and remove the thin membranes.
- Whisk the garam masala, paprika, curry powder, and kosher salt together in a small bowl.
- Place the flour, beaten eggs, and panko breadcrumbs in 3 separate shallow bowls.
- Divide the spice mixture evenly between the flour, eggs, and breadcrumbs.
- Stir each coating mixture until evenly seasoned.
- Dip each onion ring into the seasoned egg mixture.
- Coat thoroughly with the seasoned flour.
- Dip again in the egg and flour.
- Dip once more in the egg.
- Finish with an even coating of seasoned panko.
- Place the coated ring on a wire rack set over a baking sheet.
- Repeat with the remaining onion rings.
- Freeze the coated onion rings for 30 minutes.
- Combine the mayonnaise, mint, lemon juice, and green onion in a small bowl.
- Season lightly with kosher salt and whisk until smooth.
- Refrigerate the mint mayonnaise until serving.
- Preheat the air fryer to 190°C.
- Spray 5 or 6 onion rings generously with cooking spray.
- Arrange them loosely in the air fryer basket.
- Air fry for 10 minutes until crisp and golden.
- Transfer to a serving platter.
- Repeat with the remaining onion rings.
- Serve immediately with chilled mint mayonnaise and ketchup.
Notes & Wine Advice
Recipe Notes
Freezing the coated onion rings helps the breading stay firmly attached during air frying. Therefore, do not skip the 30-minute freezing time. Coat every onion ring thoroughly and spray it generously with cooking spray. This prevents dry flour patches and encourages an evenly golden crust. Cook the rings in small batches. Good air circulation helps the panko become crisp instead of soft. For a milder version, reduce the garam masala and curry powder. Alternatively, add cayenne or chilli powder when you want more heat.Storage Advice
Store cooked onion rings in an airtight container in the refrigerator for up to 2 days. Reheat them in the air fryer at 190°C until hot and crisp. You can also freeze the uncooked coated rings for up to 1 week and air fry them directly from frozen. Keep the mint mayonnaise refrigerated and use it within 3 days.Wine Advice
A gently off-dry Riesling pairs well with the garam masala, curry spices, and sweet red onion. Its freshness balances the crisp coating, while a touch of sweetness softens the warm spices and complements the cool mint mayonnaise.Nutrition values
Serving: 240 gr | Calories: 655 kcal | Carbohydrates: 78 g | Protein: 18 g | Fat: 31 g | Saturated Fat: 6 g | Sodium: 160 mg | Sugar: 10 g