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.
- 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
- FOR THE DIP
- 1/2 Cup mayonnaise
- 1/4 Cup sriracha
- 2 Tablespoons horseradish
- 1 Teaspoon paprika
- 1 Teaspoon honey
- 1 Teaspoon Worcestershire sauce
- 2 Teaspoons mustard
- Mix the dip ingredients together until combined. Set aside in the fridge.
- Cut the peppers into 1/2-inch thick rounds.
- Dust the peppers with Bisquick and shake off the excess.
- 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.
- Preheat frying oil to 325 degrees F.
- 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.
- Serve immediately with the dipping sauce.