Recipe for Pretzel Crusted Onion Rings from Chef Garett Blundell

The onion rings at The Victor are some of the very best in all of Vancouver, and now you can make them at home! The savoury, salty, pretzel crust is what makes these rings extra delicious, and takes this classic steakhouse side up a notch. Executive Chef Garett Blundell created this recipe with the help of owner-chef Kim Canteenwalla. The mustard sauce is inspired by the one at Joe’s Stone Crab in Miami, Florida, and it’s the perfect dip for these ultra-crunchy onion rings.

Pretzel Crusted Onion Rings

Makes 2-3 orders

Ingredients:

For the Onion Rings

• 2 Large Yellow Onion
• 1 16 oz bag of Classic Rolds Gold Pretzels
• 2 Cups Flour
• 2 Cups Water
• 2 Litres Cooking Oil

For the Joe Mustard Sauce

• 1/2 Cup Mayonnaise
• 1/4 Cup Smooth Dijon Mustard
• 1/8 Cup Heavy Cream
• 2 Tbsp Worcestershire Sauce
• 2 Tbsp Roasted Garlic Puree

Directions:

For the onion rings

1. Peel and cut onions into ½’ thick rings. Separate into individual rings, and place in warm salted water for 10 minutes. This will soften an inner membrane of the onion which you will need to peel off in order to have the batter stick. Once rings are peeled, set aside.

For the batter

1. In a food processor, pulse the pretzels until ground evenly but with still some coarse chunks to them. Place in large mixing bowl
2. In a second bowl, add your flour with a pinch of salt, and set aside.
3. In a third bowl, mix 2 parts water with one part flour until you get a ‘slurry” or a loose but tacky paste.

Breading the onion rings

1. First, dust your rings in the flour so there is a light even coating on the ring.
2. Second, dip your dustined ring into the slurry so there is a nice coating which covers the entire ring.
3. Third, dip your ring into the pretzel crumbs and thoroughly coat the ring so there is no bare onion exposed.
4. Set aside.

For the Joe Mustard Sauce

1. Mix all ingredients together until well incorporated.

Cooing the onion rings

1. Add your cooking oil to a 4 litre sauce pot and heat the oil to 350F – it is very important to use a thermometer, making sure you do not leave the oil unattended or unchecked.
2. Carefully, drop the onion rings into the oil without splashing and cook for approximately 2 minutes or until the rings are floating and most of the bubbling has stopped. Fish the rings out with a mesh tray strainer and place onto paper napkins.
3. Serve the onion rings immediately with the dipping sauce and enjoy!