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Nomad Spiced Onion Rings

A perfectly crisp exterior meets a succulently soft interior of slightly caramelized onion. With a hint of cumin and spice from Savour This Kitchen's Nomad Spice blend and a creamy, tangy dipping sauce, Chef Annie Pettry's onion rings are the ideal snack for taking your football Sunday to the next level.


For The Onion Rings:

Oil For Frying

2 Cups, Flour, Divided

2 Teaspoons, Corn Starch

1 1/2 Teaspoons, Savour This Kitchen Nomad Spice Blend

2 Teaspoons, Salt, Divided

1 Cup, Butchertown Soda Tonic Water

1 Large Sweet Yellow Onion Sliced, To Equal 5 Cups

Sea Salt, To Taste


For The Yogurt Sauce:

1 1/2 Cups, Greek Yogurt, Strained

1 Tablespoon, Chives

1 Tablespoon, Parsley

1 Teaspoon, Lime Zest

1 Teaspoon, Lime Juice

1 Teaspoon, Savour This Kitchen Nomad Spice Blend

Water, If Needed

3/4 Teaspoons, Salt

1/2 Teaspoons, Sugar



For The Yogurt Sauce:

1. Whisk together all ingredients. Check seasoning. Set in refrigerator to chill.


For The Batter:

1. In a heavy-bottomed tall-sided pot preheat oil to 350 F.

2. Sift together 1 cup of flour, cornstarch Savour This Kitchen Nomad Spice Blend, and 1 teaspoon of salt.

3. Whisk in the Butchertown Soda Tonic Water.

4. Chill in the refrigerator for at least 10 minutes.


For The Onion Rings:

1. Cut the onion width-wide against the grain into rings (about 1/3-inch wide)

2. Whisk together the remaining cup of flour and teaspoon of salt

3. Working in batches, dredge the onion rings in the seasoned flour. Tap off excess flour and dip into the batter.

4. Carefully drop the batter-coated onion rings one-by-one into the heated oil, being carefully not to overcrowd the pan.

5. Fry until golden brown. Drain on paper towels. Sprinkle with sea salt.


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