Onion Rings with Smoky Ranch Dip
Prep time30 min
Total time30min
ServingsMakes 16 servings, about 2 onion rings and 1 Tbsp. dip each.
Ingredients
- 1 cup ranch dressing
- 1 tsp. smoked paprika
- 1 large sweet onion (3/4 lb.)
- 6 Tbsp. flour, divided
- 1 qt. (4 cups) oil
- 70 RITZ Everything Crackers, finely crushed, divided
- 1 Tbsp. cornstarch
- ½ tsp. baking powder
- ¾ cup beer, divided
Preparation
- Mix dressing and paprika until blended. Refrigerate until ready to use.
- Cut thin slice off both ends of onion; discard or reserve for another use. Cut remaining onion into 1/2-inch-thick slices; separate into rings. Remove any rings that are too small for dipping; reserve for another use. Toss remaining onion rings with 2 Tbsp. flour in large bowl.
- Heat oil in large saucepan or Dutch oven on medium heat to 350°F. Meanwhile, combine 1/2 cup cracker crumbs with cornstarch, baking powder and remaining flour in medium bowl. Gradually stir in 1/2 cup beer with fork or whisk. Let stand 5 min. to thicken to consistency of pancake batter.
- Place remaining cracker crumbs in shallow dish. Dip onion rings, 1 at a time, in batter then in cracker crumbs, turning to evenly coat both sides of each ring with each ingredient. (Note: Add remaining beer, 1 to 2 Tbsp. at a time, to batter as needed for proper dipping consistency.) Carefully add onion rings, in small batches, to hot oil; fry 2 to 3 min. or until crisp and deep golden brown. Use slotted spoon to remove onions from oil; drain on paper towel-covered baking sheets.
- Serve warm with dressing mixture.
Recipe Tips
- Note
For best results, use an onion at least 2 inches in diameter. This makes for easier dipping and frying. If you don't have a onion that large, you can instead cut 2 smaller onions into 1/2-inch-thick slices. Pick the 32 largest slices to use to prepare this recipe. Refrigerate remaining onion pieces until ready to use as desired. - Size Wise
Balance your food choices throughout the day to make room for these onion rings on occasion. - Substitute
Substitute finely chopped canned chipotle peppers in adobo sauce for the smoked paprika.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 220 |
| % Daily Value* | |
| Total fat 18g | |
| Saturated fat 3g | |
| Trans fat 0g | |
| Cholesterol <5mg | |
| Sodium 280mg | |
| Carbohydrate 13g | |
| Dietary fiber <1g | |
| Total sugars 3g | |
| Added sugars 1g | |
| Protein 1g | |
| Vitamin A | 0 %DV |
| Vitamin C | 0 %DV |
| Calcium | 2 %DV |
| Iron | 4 %DV |
| Potassium | 0 %DV |
| Vitamin D | 0 %DV |