KING OF RINGS

We’ve got the recipe for Fieri’s super- crunchy, somewhat fiery, and seriously addictive onion rings.

Rojo Onion Rings

quart Canola oil cup hot sauce (Sriracha) tablespoon granulated garlic cups ketchup cup buttermilk cup all-purpose flour cups panko breadcrumbs large sweet onions ( Vidalia, Walla Walla, or Maui) cut ¾-inch thick, with center cores discarded teaspoon fine sea salt

METHOD

In a heavy-bottom skillet or deep fryer, heat the oil to 360 degrees F. Line a plate with paper towels and have a baking sheet handy. In a shallow bowl, combine the Sriracha hot sauce, garlic, ketchup, and 2 teaspoons of water until blended.

Place the buttermilk, flour, and panko into three separate bowls and place them in this work order: buttermilk, flour, Sriracha mixture, panko. Soak the onion rings in the buttermilk for at least 30 minutes. Dip the onion rings into the flour, then the Sriracha mixture, and finish with the panko. Set aside on the baking sheet as you finish. Let them set up for 10 to 20 minutes in the refrigerator before frying. ( The batter sticks better that way.)

Working in batches, deep-fry the onion rings for about three minutes or until they start to brown. Turn as needed. As you finish, transfer them to the paper towel–lined plate and sprinkle with sea salt. Serve immediately.