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Rated 3.0 stars by 9 users
3
10 minutes
30 minutes
For the BBQ Sauce
1 cup organic ketchup
¼ cup brown sugar
2 tbsp molasses
2 tbsp apple cider vinegar
2 tbsp tamari
½ tsp garlic powder
½ tsp onion powder
Pinch of salt and pepper
For the Onion Rings
3 large yellow onions, sliced into rings
¼ cup all-purpose flour
¼ tsp salt
¼ tsp pepper
For the Batter
1 cup all-purpose flour
4 tbsp cornstarch
¼ tsp salt
¼ tsp pepper
¼ tsp smoked paprika
Sparkling water, as needed
Additional Ingredients
Vegetable oil, for frying
2 tbsp vegan mayonnaise
Blackstone Outlaw BBQ Seasoning, to taste
Chopped chives, for garnish
Preheat your Blackstone griddle to high heat.
In a small saucepan, combine the ketchup, brown sugar, molasses, apple cider vinegar, tamari, garlic powder, onion powder, salt, and pepper. Whisk until smooth.
Place the saucepan on one side of the griddle and bring the sauce to a gentle boil. Once bubbling, turn off the heat and let it simmer for about 10 minutes. Remove from the griddle and allow it to cool.
On the opposite side of the griddle, place a deep pan and fill it with enough vegetable oil for frying. Heat the oil to 350°F.
Trim the ends from the onions, remove the outer skin and thin membrane, then slice into rings and separate.
Place the ¼ cup flour, ¼ teaspoon salt, and ¼ teaspoon pepper in a container with a lid. Add the onion rings and shake until evenly coated.
In a large bowl, whisk together the flour, cornstarch, salt, pepper, and smoked paprika. Gradually add sparkling water until the batter reaches a smooth, pourable consistency similar to pancake batter.
Dip each onion ring into the batter, allowing excess batter to drip off, then carefully place into the hot oil.
Fry in batches until lightly golden and crisp. Transfer the onion rings to a warming rack or wire rack to drain.
Once the BBQ sauce has cooled slightly, whisk in the vegan mayonnaise until smooth and creamy.
Season the onion rings with Outlaw BBQ Seasoning and garnish with chopped chives.
Serve immediately with the tangy BBQ dipping sauce on the side.
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