Name: Sour Cream and Onion-Onion Rings
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: Neutral oil, for frying; 1/2 cup store-bought dried sour cream and onion dip mix; 4 teaspoons onion powder; 1 teaspoon garlic powder; 1 1/4 cups (150 grams) all-purpose flour; 1/2 cup (60 grams) cornstarch; 1 teaspoon kosher salt; 1 teaspoon baking powder; 1 cup chilled seltzer water; 1/2 cup (120 grams) sour cream; 1/2 cup (18 grams) chopped chives; 2 large yellow onions, sliced into 1/2-inch-thick rings and separated; Ketchup, for serving

Directions

Heat 2 inches of oil in a Dutch oven to 370 degrees F.
Whisk together the sour cream and onion dip mix, 2 teaspoons of the onion powder and 1/2 teaspoon of the garlic powder in a large bowl (large enough to use for dredging). Set aside 2 tablespoons of the seasoning mixture for later. To the mixture in the bowl, stir in 1/4 cup of the flour. Set aside.
In a separate large mixing bowl, whisk together the remaining 1 cup flour, the cornstarch, remaining 2 teaspoons onion powder, the salt, baking powder and remaining 1/2 teaspoon garlic powder. Add the seltzer and sour cream and whisk until just smooth. Stir in the chives. The batter should be the consistency of thick paint.
Add the onion rings to the seasoned flour and toss to lightly coat. Working in 2 batches, dredge the floured rings in the batter, letting the excess drip back in the bowl, and add to the oil. Fry, flipping occasionally, until very crisp and deep golden, about 4 minutes per batch. Drain on a wire rack set over a baking sheet.
While still hot, season the onion rings with the reserved sour cream and onion seasoning mixture. Serve immediately, with ketchup.

Sour Cream and Onion-Onion Rings

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