Name: Crunchy Buttermilk Ranch Onion Rings
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 servings
Ingredients: 1/2 cup mayonnaise; 1 tablespoon sour cream; 1 small garlic clove, finely grated; 1 teaspoon Dijon mustard; Zest of 1 lemon; 1/2 teaspoon fresh lemon juice; Freshly ground black pepper; Vegetable oil, for deep-frying; 1 cup all-purpose flour; 2 tablespoons cornstarch; Two 1-ounce packets ranch seasoning; Kosher salt; 2 cups buttermilk; 4 cups panko breadcrumbs; 1 tablespoon dried dill; 1 tablespoon dried parsley; Freshly ground black pepper; 1 large yellow onion, peeled and sliced into 1/2-inch-thick rounds and separated into individual rings

Directions

Watch how to make this recipe.

Special equipment:

deep-fry thermometer

For the quick lemon aïoli: Stir the mayonnaise, sour cream, garlic, mustard, lemon zest and juice and a couple grinds of black pepper together in a small bowl. Set aside.
For the onion rings: Heat 3 inches vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees F. Set a wire rack over a sheet pan.
Whisk the flour, cornstarch, 1 packet of Ranch seasoning and 1/2 teaspoon kosher salt together in a large bowl. In a separate large bowl, whisk together the buttermilk and remaining packet Ranch seasoning. In a wide shallow bowl or pan, combine the panko with the dried dill, dried parsley, 1 teaspoon salt and a few grinds of black pepper.
Working in batches, thoroughly dredge the onion rings in the flour mixture, then dip them into the buttermilk mixture. Remove the onion rings from the buttermilk mixture, letting any excess drip back into the bowl, then transfer to the panko mixture and use a dry hand to help adhere the breadcrumbs to the rings. Move the coated onion rings to a large plate or sheet pan as you coat the remaining batches.
Working in two to three batches, carefully place the dredged onion rings into the hot oil and fry until golden brown, 2 to 2 1/2 minutes. Remove to the wire rack to drain and season with kosher salt.
Serve hot with the lemon aïoli.