Spicy Guacamole Onion Rings
Okay, these are genuinely one of the most impressive things we've ever made, and we say that a lot but we really mean it this time. Crispy, golden onion rings stuffed with proper spicy guacamole, battered and fried until they're absolutely perfect. The creamy, zingy guac inside contrasts with the crunchy coating in the best possible way. We first made these for a party and they were gone in about four minutes flat. Make them tonight and watch people absolutely lose their minds.
Before You Start
- Large mixing bowl
- Onion rings frozen for about 1 hour
- Shallow bowl for batter
- Shallow bowl for breadcrumbs
- Deep frying pan or wok
Ingredients
- 3 large onions
- 3 tbsp olive oil
- 1 tsp chilli flakes
- 1 tsp garlic powder
- 1 tsp salt
- 3 avocados
- Juice of 1 lemon
- 120g cherry tomatoes - chopped
- 1 red onion
- 1 fresh chilli
- 1 small handful coriander - chopped
- 1 tsp onion powder
- 1 tsp garlic powder
- 60g plain flour
- 240ml soy milk
- panko breadcrumbs
- vegetable oil for frying
- hummus
- salsa
Method
First, make the onion rings
- Cut the white onion into half-inch slices and carefully separate the layers into individual rings
- To make the guacamole, mash the avocado, oil and lemon juice in a large mixing bowl, and then stir in the rest of the guacamole ingredients
- Spoon enough guacamole to fill each onion into the rings and then freeze for about an hour until solid
Then make the batter
- Mix all the batter ingredients together in a bowl
- Dip the frozen onion rings into the batter, and then into the breadcrumbs, making sure each one is covered really well so it goes really crunchy and nice
Fry and serve!
- Fry the onion rings in hot oil until they're crispy & golden
- Serve with your favourite dips
Tips & Variations
- Get the freeze right: We find an hour is usually enough but if your guacamole is quite loose, give it 90 minutes just to be safe. The firmer it is going into the batter, the better the end result.
- Spice it your way: Henry always adds an extra pinch of chilli flakes to the guacamole because he can't help himself. If you want it milder just dial back the chilli, it's still brilliant.
- Serve immediately: These are at their absolute best straight from the fryer. The guac will start to soften as they cool so get them on the table fast and don't be shy about telling people to grab one quick.
Why This Works
The freezing step is everything here. Getting the guacamole solid before battering means it holds its shape in the hot oil instead of melting out everywhere, so you get that incredible molten centre once it's cooked. Trust us on this one, don't skip the freezer step, it's the difference between a showstopper and a mess.