Masala Onion Rings
Masala Onion Rings are coated with garam masala, curry powder, paprika, and crisp panko, then air-fried and served with a cool mint-mayo dipping sauce.
Equipment
- Baking sheet
- Bowls 4 shallow and 1 small
- Knife
- Whisk
- Wire rack
Ingredients
For the Onion Rings
- 1 large red onion
- 30 g garam masala
- 2 tablespoons sweet paprika
- 2 tablespoons curry powder
- 2 tablespoons kosher salt divided, plus more for serving
- 250 g all-purpose flour
- 6 large eggs lightly beaten
- 120 g panko breadcrumbs
- Cooking spray
- 60 g ketchup for serving
For the Mint Mayo
- 120 g mayonnaise
- 2 tablespoons fresh mint finely chopped
- 2 teaspoons fresh lemon juice
- 1 scallion finely chopped
- Salt to taste
Instructions
Prepare the Onion Rings
- Trim the ends from the red onion.
- Remove and discard the papery outer skin.
- Cut the onion crosswise into slices approximately 3/4 to 1 inch thick.
- Separate the slices into individual rings.
- Discard the thin membrane between the rings.
Bread the Onion Rings
- Combine the garam masala, paprika, curry powder, and kosher salt in a small bowl.
- Place the flour, beaten eggs, and panko breadcrumbs in three separate shallow bowls.
- Divide the spice mixture evenly between the flour, eggs, and breadcrumbs.
- Dip one onion ring into the seasoned egg.
- Coat it with the seasoned flour.
- Dip it into the egg and flour for a second time.
- Dip it into the egg once more.
- Coat it completely with the seasoned panko breadcrumbs.
- Place the breaded ring on a wire rack set over a baking sheet.
- Repeat with the remaining onion rings.
- Freeze the breaded onion rings for at least 30 minutes, or until firm.
Prepare the Mint Mayo
- Combine the mayonnaise, mint, lemon juice, and scallion in a small bowl.
- Season with salt.
- Cover and refrigerate while the onion rings chill.
Air-Fry and Serve
- Preheat the air fryer to 190°C (375°F).
- Coat 5 or 6 onion rings generously with cooking spray.
- Arrange them loosely in the air-fryer basket without overcrowding.
- Air-fry for approximately 10 minutes, or until the onion is tender and the coating is golden and crisp.
- Repeat with the remaining onion rings.
- Season the cooked rings lightly with additional salt.
- Serve hot with the mint mayo and ketchup.
Notes & Wine Advice
Serving Suggestions
Serve the onion rings immediately with the chilled mint mayo and ketchup. They work well as a party snack, game-day appetiser, or side dish with burgers and grilled vegetables.Recipe Notes
Freezing the breaded rings helps the coating stay firmly attached during air-frying. Cook only five or six rings at a time so hot air can circulate freely. The spice mixture and breading ingredients are divided between several bowls, so some unused coating will remain.Variations
For plain onion rings, omit the garam masala, paprika, and curry powder. Season the flour, egg, and breadcrumbs with salt and black pepper. A large yellow or white onion can replace the red onion.Storage
Store leftover onion rings in an airtight container in the refrigerator for up to two days. Reheat them in the air fryer at 190°C (375°F) for 4 to 6 minutes. Uncooked breaded rings can remain frozen for up to one week.Wine Advice
A chilled Riesling balances the warm spices and creamy mint sauce. Sauvignon Blanc or a cold lager is another suitable choice.Nutrition values
Serving: 1 serving | Calories: 390 kcal | Carbohydrates: 50 g | Protein: 13 g | Fat: 16 g | Saturated Fat: 3 g | Sodium: 1150 mg | Sugar: 5 g