These crispy onion rings can be enjoyed on their own, but a dusting of instant sinigang mix turns them into a five-star snack—think salt and vinegar chips. A fizzy soda water batter ensures a light, puffy crust.
Ingredients
- 4 large white onions
- neutral oil, for frying
Batter
- 1 cup cold soda water
- ¾ cup flour
- 1 tsp baking powder
- 1 pack instant sinigang mix, divided
Slice onions into ½-inch thick rings, working parallel to the root.
Heat oil in a large heavy-bottomed pot to 350°F. Prepare a metal rack or heatproof plate lined with paper towels.
Combine soda water, flour, baking powder, and half the sinigang mix in a bowl. Whisk until well combined.
Add onion rings into the batter. Toss until each piece is fully coated.
Working one onion ring at a time, shake off excess batter and carefully transfer to the hot oil. Fry for 1–2 minutes, working in batches if necessary, until onions are puffy and golden brown. Transfer fried onion rings the rack or lined paper plate to drain excess oil.
To serve, arrange onion rings in a bowl or platter. Sprinkle with remaining sinigang mix. Serve immediately.
Notes
Use large white or yellow onions for this recipe. Their sweet, mild flavor makes them pleasant to eat. Red onions work in a pinch, but will have more bite.
