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Sinigang Onion Rings Recipe: A Sour Twist to the Fried Appetizer

Talia Cortez (@taliacor)

Meya Cortez (@meyarrr),
Jerome Jocson (@emowredge)

Jica Simpas (@jicasimpas)

Sinigang is an essential Filipino taste. Thanks to the convenience of sinigang mixes, we’ve played around with the flavor in several ways. We’ve made sour chicharon, sinigang porchetta, and fried chicken with an asim twist, to name a few. But you can never have too much sinigang, so we’re using the distinct flavor once again in this sinigang onion rings recipe.

How to Make Sinigang Onion Rings

Before we get into the sinigang part, we need to break down the onion rings. We recommend using large white onions (or yellow onions) in this recipe. As opposed to red onions, white and yellow onions are sweeter and less pungent. That gives you a more pleasant bite. At the same time, its mild flavor allows the sinigang flavor to take center stage. That said, if you don’t have white or yellow onions, red onions will do just fine—just be prepared for it to have a little more bite. For most recipes, you slice onions from root to tip. But for onion rings, you slice the opposite way: parallel to the root. You can slice as thin or as thick as you want, but onion rings are best as half-inch-thick rounds.

sinigang onion rings ingredients
This recipe only needs 5 ingredients (6 with frying oil!).

The secret to these onion rings is in the batter. The combination of cold soda water, flour, and baking soda in this recipe (read more in our basic tempura batter post!) ensure that your onion rings end up airy and puffy. Make sure to cover your sliced onions with batter completely for the best results. (But remember to shake off any excess before dropping them into hot frying oil!)

sinigang onion rings batter
Half the sinigang packet goes into the batter so that even without a final dusting, it already has a slight hint of sinigang.

It only takes one to two minutes to fry up your onion rings. You’ll know they’re ready once they are puffed, crispy, and browned. Drain them in paper towels after frying; this is a key step so that it doesn’t leave an oily film in your mouth when you’re eating it.

frying onion rings
Don’t crowd the pan so your onion rings don’t stick together.

draining in paper towels
Let it rest on the paper towels for a few minutes so they’re really drained of oil.

These sinigang onion rings finish with a final sprinkling of sinigang mix to really drive the beloved sinigang flavor home. The end result is sour, light, and crisp onion rings that work great as an appetizer or heavy snack!

sinigang onion rings
Sinigang mix bae.

Sinigang Onion Rings Recipe

Difficulty

Easy

Serving Size

4-6 people

Active Time

1 hr

Total Time

1 hr

Instructions for Sinigang Onion Rings

  1. Preheat oil in a large pot to about 350F.
  2. In a large bowl, whisk together soda water, flour, baking powder, and half the sinigang packet until well combined.
  3. Place the cut onion rings into the batter and toss until fully coated.
  4. Carefully transfer onion rings one by one from the batter into the hot oil, shaking off the excess batter.
  5. Fry until crisp, puffed, and browned, about 1-2 minutes.
  6. Remove from oil and drain on paper towels and repeat until all onions are fried.
  7. Place onion rings in a bowl or on a platter and sprinkle with remaining sinigang mix before serving.

Substitutions & Adjustments

You can also use this recipe to make plain onion rings. Just take out the sinigang mix from the recipe and add one to two tablespoons of salt to the batter, instead. Then, finish your fried onion rings with a sprinkle of salt. You can even use different flavored powders.

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