Pickled Onion Rings with Tarragon Ranch Recipe

Pickled Onion Rings with Tarragon Ranch Recipe | Eric GreenspanPickled Onion Rings paired with Tarragon Ranch Level: Intermediate Yield: 4 servings Nutritional Analysis Per Serving 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 Total: 55 min (includes cooling time) * Active: 35 min After tasting these pickled onion rings, you'll wonder why you didn't try them sooner. Their tangy bite perfectly balances rich crunch, finished with creamy tarragon ranch that keeps you reaching for more. Pickled Onions:

• 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

Beer Batter:

• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 2 teaspoons baking powder
• 1 cup IPA beer
• Kosher salt

Ranch Dressing:

• 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

Cook Mode (Keep screen awake) NEW: You can now switch to Cook Mode to keep your screen awake. Special equipment: a deep-fryer

1. For the pickled onions: In a medium saucepan, mix the vinegar, salt, and sugar, then bring to a boil. Add sliced onions and return to a boil, simmering 2 minutes. Remove from heat and cool until safe to handle.
2. Heat a deep-fryer to 375 degrees F.
3. For the beer batter: In a stainless steel bowl, whisk flour, cornstarch, and baking powder. Gradually add beer for a smooth batter. Dip each onion ring individually, lift with a fork, and fry in small batches until golden and crisp, about 3 minutes. Drain on paper towel-lined tray; salt while warm.
4. For the ranch dressing: In a small bowl, whisk buttermilk, sour cream, and mayonnaise until smooth. Mix in tarragon, lemon juice, garlic powder, onion powder, salt, and pepper.
5. Serve hot onion rings in a basket with a big bowl of ranch for dipping.

Elevate your onion rings game with this genius twist from chef Eric Greenspanquick-pickled for zesty brightness, beer-battered for shatteringly crisp perfection, and dunked in herbaceous tarragon ranch that's pure addiction. Imagine the sour snap cutting through golden crunch, all in under an hour. Grab large red onions, your favorite IPA, and fire up the fryerthis intermediate stunner wows crowds at parties, blending bar-food nostalgia with pro-level flair. Fry hot, serve fresh, and watch them vanish. Your taste buds will thank you![1][2] Categories: