One of my favorite things in the entire world are fried onion rings. I absolutely love them. I have vivid memories as a kid going to our favorite restaurant and they would bring out a huge stack of onion rings and I would devour them in minutes. This is my version of a classic. I wanted to keep the recipe simple but make a killer sauce. I love Sriracha Sauce and it adds such a nice tang to the homemade ranch.
|For siracha dill ranch sauce|
|Garlic clove||1 Small , minced|
|Mayo||1/4 Cup (4 tbs)|
|Sour cream||1/4 Cup (4 tbs)|
|Fresh dill sprig||1 Tablespoon , chopped|
|Rice vinegar||1 Tablespoon|
|Siracha hot sauce||2 Teaspoon|
|Salt and pepper||To Taste|
|For onion rings|
|Flour||1 1/2 Cup (24 tbs)|
|Beer||1/2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Garlic powder||1 Teaspoon|
|Onion powder||1 Teaspoon|
|Salt and pepper||To Taste , divided|
|Oil||1 Cup (16 tbs) (For deep frying)|
For the sauce – In a small bowl, mix together the mayo, sour cream, garlic, dill, Sriracha rice vinegar, salt, and pepper. Place in the refrigerator until ready to use.
In a frying pan, pour in the oil and let it heat to 375 degrees F.
Meanwhile, peel and slice the onion and separate the rings.
In a medium bowl, combine together 1 cup of flour with salt and pepper. Set aside.
In another bowl, mix together remaining flour, beer, baking powder, garlic powder, onion powder, paprika, salt, and pepper.
Take one onion ring and dredge in flour mixture, followed by coating in beer batter and carefully drop in heated oil. Repeat the process with rest of the rings. Cook until golden brown from both sides.
Take out and place over a paper towel lined plate.
Serve the onion rings hot with the delicious Sriracha dill ranch sauce on the side.