Recipe courtesy of Eric Greenspan
Pickled Onion Rings with Tarragon Ranch
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- Level: Intermediate
- Total: 55 min (includes cooling time)
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1879
- Total Fat
- 162 g
- Saturated Fat
- 17 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 4 g
- Sugar
- 34 g
- Protein
- 9 g
- Cholesterol
- 29 mg
- Sodium
- 2287 mg
Once you try your onion rings pickled, you’ll wonder why you never had them before. The brightness cuts through the grease and the crispness, while the tarragon ranch creams it all together.
- Level: Intermediate
- Total: 55 min (includes cooling time)
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1879
- Total Fat
- 162 g
- Saturated Fat
- 17 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 4 g
- Sugar
- 34 g
- Protein
- 9 g
- Cholesterol
- 29 mg
- Sodium
- 2287 mg
Ingredients
Pickled Onions:
Beer Batter:
Ranch Dressing:
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Directions
Special equipment:
a deep-fryer- For the pickled onions: In a medium saucepan, combine the vinegar, salt and sugar and bring to a boil. Add the onions and return to a boil, then let simmer 2 minutes. Remove from the heat and let cool until cool enough to handle.
- Preheat a deep-fryer to 375 degrees F.
- For the beer batter: In a stainless steel bowl, mix the flour, cornstarch and baking powder. Slowly add the beer until a smooth batter is formed. Gently dip one onion ring at a time into the batter, then remove with a fork and drop into the deep-fryer. Fry in batches until crispy, about 3 minutes. Remove to a baking tray lined with paper towel. Season with salt.
- For the ranch dressing: In a small stainless steel bowl, whisk together the buttermilk, sour cream and mayonnaise until thoroughly combined. Fold in the tarragon, lemon juice and garlic and onion powders, then season with salt and pepper.
- Serve the onion rings in a basket with a large bowl of ranch for dipping.
