- CHIPOTLE MAYO: Blend peppers, oil, and lime juice in a blender until smooth. Fold mixture into mayo with cilantro. Season with the salt and pepper. Refrigerate for 1 hour before using.
- Heat frying oil to 350ºF. To make the batter, sift all the dry ingredients in a bowl together and make a well in the middle. In a separate bowl, whisk the wet ingredients together. Add the liquid to the well. Slowly whisk the ingredients together to a smooth consistency.
- Season the reserved flour with salt and pepper. Dredge the onion rings in the flour then dip in the batter. Drop in a 350ºF fryer and fry both sides until golden brown and crispy. Serve with the Chipotle Mayo as a dipping sauce.
Calories 312, Carbohydrates 38g, Cholesterol 0.61mg, Fat 15g, Fat Calories 129, Fiber 2g, Protein 5g, Saturated Fat 1g, Sodium 325mg. Daily Values: Calcium 55.55mg 6%, Phos 92.06mg 9%, Copper 0.14mg 7%, Zinc 0.5mg 3%, Panto 0.34mg 3%, Biotin 0.62mcg 207%, Iodine 3.75mcg 3%, Magnesium 23.45mg 6%, Iron 1.89mg 11%, Vitamin B6 12%, Vitamin C 14%, Vitamin B12 1%, Vitamin D 0%, Vit E-a-Toco 9%, Vitamin A 0%. Percent Daily Values are based on a 2,000 calorie diet.