{"id":1958,"date":"2025-11-15T02:36:14","date_gmt":"2025-11-15T02:36:14","guid":{"rendered":"https:\/\/www.fmidnight.com\/gourmet\/?p=1958"},"modified":"2025-12-15T04:19:19","modified_gmt":"2025-12-15T04:19:19","slug":"onion-rings","status":"publish","type":"post","link":"https:\/\/www.fmidnight.com\/gourmet\/onion-rings\/","title":{"rendered":"Onion Rings"},"content":{"rendered":"\n

Makes 4 servings<\/em><\/p>\n\n\n\n

Ingredients<\/h3>\n\n\n\n

2 large white onions
3c ap flour
1-3c buttermilk
neutral oil as needed<\/p>\n\n\n\n

Dredge<\/strong>
3c ap flour
1c corn starch
1tbsp steak seasoning
1 1\/3 tsp baking powder
1tsp paprika
1tsp table salt
2tsp black pepper<\/p>\n\n\n\n

Chipotle Ranch<\/strong>
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)<\/p>\n\n\n\n

Procedure<\/h3>\n\n\n\n

For the chipotle ranch, combine all ingredients. Set aside.<\/p>\n\n\n\n

Cut onions into halos, about 1-2 inches across.<\/p>\n\n\n\n

Set up a breading station with flour, buttermilk, and a bowl with all dredge ingredients mixed together.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Do the process again for a second breading layer. Also preheat your oil to 350F.<\/p>\n\n\n\n

Deep fry each onion until crispy and golden. Move them around a bit so they don’t stick.<\/p>\n\n\n\n

Dry and cool for about 3 min.<\/p>\n\n\n\n

Enjoy!<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\n","protected":false},"excerpt":{"rendered":"

Makes 4 servings Ingredients 2 large white onions3c ap flour1-3c buttermilkneutral oil as needed Dredge3c ap flour1c corn starch1tbsp steak seasoning1 1\/3 tsp baking powder1tsp paprika1tsp table salt2tsp black pepper Chipotle Ranch1\/2c mayo1\/4c sour cream2tsp lemon juice1tsp garlic powder1tsp dried dill1tbsp siracha4oz chipotle in adobo (1 chipotle, 2oz adobo sauce) […]<\/p>\n","protected":false},"author":1,"featured_media":2358,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[11,41],"class_list":["post-1958","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","tag-savory","tag-vegetables"],"_links":{"self":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/1958","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/comments?post=1958"}],"version-history":[{"count":3,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/1958\/revisions"}],"predecessor-version":[{"id":2372,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/1958\/revisions\/2372"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media\/2358"}],"wp:attachment":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media?parent=1958"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/categories?post=1958"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/tags?post=1958"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}