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Crispy Pepper Rings

The Food in my Beard Recipe by

Crispy Pepper Rings

Like onion rings, but with peppers!

(4 comments)
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 30
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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

Directions

  • 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.
See Step By Step

Crispy Poblano Rings  

As prepared by The Food in my Beard

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.

 

Cutting rings from a pepper

First, cut the peppers into equal 1/2-inch rings.

 

Making the batter

A quick batter...just add beer!

 

Peppers lightly coated with Bisquick makes the batter stick better

Lightly coat with the Bisquick to help the batter stick.

 

Dipping pepper rings in batter

 

Frying pepper rings

A quick dip in the hot tub.

 

Salted pepper rings, drying

Lightly salt and allow to dry.

 

Crispy Poblano Rings, ready to eat

These are crunchy and even more flavorful than onion rings.

 

Dipping a Crispy Poblano Ring

The horseradish sauce is zippy and tangy and really takes the peppers to the next level!

 



Dan Whalen wonders what else he can make rings out of. He has been blogging for over 4 years at The Food in My Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!

 
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