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 |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 2 quarts red wine vinegar
- 1/2 cup kosher salt
- 1/2 cup sugar
- 4 large red onions, peeled and sliced into 1-inch rings
- Neutral oil, for frying
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- 1 cup IPA beer
- Kosher salt
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup chopped fresh tarragon
- 1 teaspoon lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
Yum! I eyeballed everything and still turned out great. Pickled onion rings are our new fave. Didn’t make the dip yet.
I was so excited to try this recipe after seeing him make them on guys ranch. There is no way this recipe is correct. I followed the recipe exactly, even though it did not sound right and it’s not. The onions are so salty and sour from the vinegar that they are not edible, there is no way it should call for 2 quarts of vinegar and a half cup of kosher salt. The only reason I’m leaving one star is because you have to leave something or else I would leave zero or negative do not try this recipe.