Makes 4 servings
Ingredients
2 large white onions
3c ap flour
1q buttermilk
neutral oil as needed
Dredge
3c ap flour
1c corn starch
1 1/3 tsp baking powder
1tsp paprika
1tsp table salt
2tsp black pepper
Chipotle Ranch
1/2c mayo
1/4c sour cream
2tsp lemon juice
1tsp garlic powder
1tsp dried dill
1tbsp siracha
4oz chipotle in adobo (1 chipotle, 2oz adobo sauce)
Procedure
For the chipotle ranch, combine all ingredients. Set aside.
Cut onions into halos, about 1-2 inches across.
Set up a breading station with flour, buttermilk, and a bowl with all dredge ingredients mixed together.
Using three forks (one per bowl) dip the onions in flour then buttermilk then dredge. Make sure to let all the buttermilk drip away before dreging. Place on a baking sheet.
Do the process again for a second breading layer. Also preheat your oil to 350F.
Deep fry each onion until crispy and golden. Move them around a bit so they don’t stick.
Dry and cool for about 3 min.
Enjoy!
