Step 1/5
- 5 g parsley
- 5 g chives
- 50 ml buttermilk
- 50 g mayonnaise
- 60 g sour cream
- 1 tbsp lemon juice
- 1 tbsp Tabasco
- 1 clove garlic
- salt
- pepper
- cutting board
- knife
- bowl
- fine grater
- whisk
Mince parsley and chives. Add buttermilk, mayonnaise, sour cream, lemon juice, and tabasco to a small bowl. Peel garlic and grate into the bowl. Add herbs to the dressing and mix to combine. Season to taste with salt and pepper. Set aside.
Step 2/5
- 300 g onions
- 160 g flour
- 1 tsp baking powder
- 1 tsp salt
- 240 ml milk
- 1 egg
- 200 g panko breadcrumbs
Peel onion and slice into ½ cm/¼ in. thick rings. Stir flour, baking powder, and salt together in a bowl. Add the milk and egg to a separate bowl and whisk to combine. Pour breadcrumbs evenly into a rimmed plate.
Step 3/5
Dip onion rings into the flour mixture, shaking off the excess. Then dip into the egg mixture, shake off the excess, and coat all over in breadcrumbs. Transfer to a baking sheet and repeat with all onion rings.
Step 4/5
- vegetable oil (for frying)
- pot (heavy-bottomed)
- wire rack
- paper towels
Add about 2.5-cm/1-in. of oil to a heavy-bottomed pot over medium-high heat. Let heat until the handle of a wooden spoon inserted into the pot forms bubbles all around it. Fry the onion rings in small batches until golden all over, approx. 5 min. Then transfer to a wire rack set inside a paper towel-lined baking sheet. Repeat with all onion rings.
Step 5/5
Serve hot onion rings with the spicy ranch dip and lemon wedges. Enjoy!