Crispy Poblano Rings

Onions aren’t the only food that is naturally ring-shaped! Why do we treat them like they are?

While I don’t think onions will ever be dethroned as the king of the ring, these peppers packed a lot of unique flavor and had me excited for each bite.

I just chopped up the rings and treated them like I would onion rings – some seasoning, a quick dip in Bisquick tempura, and fried ‘em up.

Next time you plan on making onion rings, try these Crispy Pepper Rings instead! You wont be disappointed.


Crispy Poblano Rings

  • Prep Time 30 min
  • Total Time 30 min

Crispy Pepper Rings


  • 4 Cubanelle or poblano peppers
  • 1 1/2 Cups Bisquick (plus more for dusting)
  • 1 Beer
  • 1 Pinch Salt
  • 1/2 Cup mayonnaise
  • 1/4 Cup sriracha
  • 2 Tablespoons horseradish
  • 1 Teaspoon paprika
  • 1 Teaspoon honey
  • 1 Teaspoon Worcestershire sauce
  • 2 Teaspoons mustard


  1. Mix the dip ingredients together until combined. Set aside in the fridge.
  2. Cut the peppers into 1/2-inch thick rounds.
  3. Dust the peppers with Bisquick and shake off the excess.
  4. Mix the 1 1/2 cups of Bisquick with the beer. Don’t use all the beer at first, use most and stir it to see the consistency. You want it to be a thin version of pancake batter. If it’s too thick, add some more beer.
  5. Preheat frying oil to 325 degrees F.
  6. Dip the rings into the batter in batches of 5 or so, then get them right into the hot oil. Cook the rings for about 3-5 minutes until brown and crispy.
  7. Serve immediately with the dipping sauce.

Recipe and Photo credit:tablespoon / CC BY-NC-ND

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