Crab Rangoon Onion Rings

By Tasty · 45 min

Ingredients

Instructions

1. In a large bowl, stir together the crab, cream cheese, mozzarella, scallions, Worcestershire sauce, sesame oil, soy sauce and garlic powder until smooth and well combined.
2. Pair a large onion ring with a smaller ring inside to make a gap. Spoon the filling into the gap, pressing it in firmly. Repeat with the remaining rings.
3. Place the filled rings on a parchment-lined baking sheet and freeze until firm, at least 1 hour or up to overnight.
4. In a large bowl, whisk the flour, ginger, salt and baking powder. Add the buttermilk and sriracha and whisk until smooth.
5. Heat vegetable oil to 370°F (188°C) in a deep fryer or large pot, about 3 inches deep.
6. Set up three stations: panko, flour, and batter. Coat each frozen ring in flour, dip it in the batter letting excess drip off, then roll it in the panko, pressing gently.
7. Fry in batches for about 3 minutes per batch, until golden brown and crispy.
8. Drain on a wire rack and sprinkle with salt. Drizzle with sweet chili sauce, then top with scallions and sesame seeds. Serve hot.

Summarized from Tasty's video. Watch it for the details.

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