Guy Fieri Recipe | Rojo Onion Rings


While I was making these, I texted my partner “Making onion rings is so hard,” followed by “Onion rings are so delicious” about 30 minutes later. Making these onion rings wasn’t exactly hard, but it took longer than I wanted it to (perhaps because I made enough onion rings for 4 people, but you can never have too many onion rings). I’m not a sriracha fanatic like many folks, but the sriracha + ketchup combo in this recipe is pretty much perfect. Spicy, but not so much that you can’t eat more than few bites. It also gave the rings a gorgeous deep orange color, which makes for a lovely presentation. I served mine with ranch dip.


The recipe’s under the cut!

Makes 4 servings

1 cup sriracha
1 tablespoon garlic powder
1 cup ketchup
1 1/2 cups non-dairy milk
2 tsp vinegar
1/2 cup water
1/2 cup flour
4 cups panko breadcrumbs
2 large sweet onions (I used vidalia), sliced 3/4 of an inch thick with the center rings discarded
1 quart canola oil
1 teaspoon sea salt

Combine non-dairy milk, water and vinegar in a shallow dish and set aside. The vinegar will curdle the milk and this will be used in place of buttermilk. Slice the onion and let them sit in the milk/vinegar mixture for at least 30 minutes.

In another bowl, combine the ketchup, sriracha and garlic powder. Add the flour and breadcrumbs to two separate plates and set up an assembly line in this order: flour, red sauce, breadcrumbs. Dip the soaked onion rings in the flour, then red sauce, finishing with a dredge in the breadcrumbs. Put coated onion rings on a plate and let them set up in the fridge for about 10-15 minutes.

Meanwhile, heat the canola oil to 360 degrees F in a deep cast iron skillet or heavy-bottomed pot. Fry the rings 4-5 at a time, flipping once if necessary. Drain them on a plate with paper towels, sprinkle with sea salt and allow to cool before serving.


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  1. Pingback: Vegan Recipes For The Big Game | GUY GONE VEGAN

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