Sour Cream and Onion-Onion Rings
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 636
- Total Fat
- 43
- Saturated Fat
- 8
- Carbohydrates
- 58
- Dietary Fiber
- 3
- Sugar
- 8
- Protein
- 7
- Cholesterol
- 35
- Sodium
- 680
- Total: 35 min
- Active: 30 min
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.