Crispy Onion Rings with Crème Fraîche Ranch is the perfect recipe for Super Bowl and it’s simple to make. These Onion Rings don’t call for panko or bread crumbs, they aren’t too breaded and are super crunchy. The Crème Fraîche Ranch is creamy, full of flavor, and calls for no egg yolk or mayo.
Sulfur in Onions
Onions are 1 out the the 7 sulfur-rich foods. Sulfur is what gives onions its pungent odor and causes you to tear up when chopping them. The onion rings only cook for 5-7 minutes in total, so it’s important to remove the sulfur before cooking them. Removing the sulfur also gives them a caramelized flavor when cooked. To remove the sulfur, soak the onions in an ice bath for at least 15 minutes.
Crispy Batter
I’m not a fan of onion rings that are too breaded because I find myself peeling off the bread. Plus, I want an onion ring that enhances the onion and allows it to shine. I love how crispy they are, literally every bite has an intense crunch. Two things attest to the crispiness of these onion rings. One, adding cornstarch and baking powder to the flour mixture. Two, double-coating them in buttermilk and the flour mixture.
Crème Fraîche Ranch
If you’ve been following my recipes, you may know by now that I avoid eggs and mayo at all costs. So, I created a ranch using crème fraîche as my base. I add buttermilk and lemon to give it some acidity. It’s important to grate garlic because when grated we don’t want to chew on a chunk of garlic when eating ranch. Two, when grated an enzyme called alliinase is released, making the flavor more pungent. You can use dried herbs, but I 100% recommend using fresh herbs because they really brighten up the recipe. The ranch is so creamy and flavorful. It can be used as a dipping sauce or a salad dressing.
Crispy Onion Rings with Crème Fraîche Ranch
Ingredients
Onion Rings
- 2 large onions
- 2 cups AP flour
- 2 cups buttermilk
- 1/2 cup corn starch
- 2 tbsp baking powder
- 2 tbsp Essential Salt
- 2 tbsp Garlic & Shallot Blend
- 2 tbsp kosher salt
- pepper to taste
- fresh parsley
- Finishing Salt
- High smoke point oil such as avocado oil
Crème Frîache Ranch
- 7.5 oz crème fraîche
- 2 tbsp buttermilk
- 1 tbsp lemon juice
- 1 garlic clove
- 1.5 tbsp fresh dill finely minced
- 1.5 tbsp fresh parsley finely minced
- 1.5 tbsp fresh chives finely minced
Instructions
- Cut the onions into ½ rings, separate them, and place them in ice water to remove the sulfur for at least 15 mins.
- Begin prepping the rance while the onions are soaking. Place the crème Fraîche, garlic, dill, parsley, chives, buttermilk, salt, and lemon juice in a mix and mix well.
- Preheat the oil to 350 degrees in a large pot.
- Pat the onions dry with paper towels. Place the onions in the buttermilk, then into the flour mixture, back in the buttermilk, and again in the flour mixture.
- Place the onion rings in the oil one by one. Cook for 3-5 mins until golden brown. Place on a paper towel to drain the excess oil.
- Place the onion rings on a serving dish. Top with Finishing Salt and fresh parsley. Serve immediately.
