The Best Fried Onions!
The Best Fried Onions!
Ingredients
For the Fried Onions
- 2 sweet onions, cut in half then sliced
- 1 cup Lucky Tempura Crispy Coatings, or as needed for batter
- 1 3/4 cups light beer or club soda, cold
- 1/4 cup cilantro, chopped, from 1 bunch
- 2 chipotle peppers in adobo, minced, from 4 total
- 4 cups vegetable oil, for frying, or as needed
For the Chipotle Lime Ranch
- 1/4 cup buttermilk
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 clove garlic, minced, or 1/2 teaspoon garlic powder
- 1 tablespoon Dijon mustard
- 1 tablespoon adobo sauce
- 1 chipotle peppers in adobo, to 2, from 4 total
- 1/4 cup cilantro, chopped
- 5 chives, diced
- 1 pinch granulated sugar, hefty
- 1 pinch salt
- 1 pinch black pepper
- 1 tablespoon lime juice, freshly squeezed, or to taste
Instructions
- 1
Begin by preparing the Chipotle Lime Ranch. Combine the buttermilk, mayonnaise, sour cream, minced garlic (or garlic powder), Dijon mustard, adobo sauce, 1 to 2 chipotle peppers (from the total of 4), 1/4 cup chopped cilantro, diced chives, a hefty pinch of sugar, a pinch of salt, a pinch of black pepper, and a big squeeze of lime juice in a blender. Blend until the mixture is completely smooth.
⏱️ 5 min
- 2
Transfer the prepared ranch to a bowl or airtight container and refrigerate for at least 30 minutes to allow the flavors to meld and the sauce to thicken.
⏱️ 30 min
- 3
While the ranch is chilling, prepare the sweet onions. Slice each onion in half, then slice them into individual rings. Separate the rings and set them aside.
⏱️ 5 min
- 4
In a large bowl, pour the Lucky Tempura Crispy Coatings mix. Gradually add the cold light beer or club soda, whisking continuously, until you achieve a thick, smooth batter. It should take approximately 1 3/4 cups of liquid. The batter should be thick enough to cling to the onions.
⏱️ 5 min
- 5
Finely chop or mince 2 to 3 of the remaining chipotle peppers (from the original 4) and add them to the batter along with 1/4 cup of chopped cilantro. Mix well to combine.
⏱️ 5 min
- 6
In a large, heavy-bottomed pot or Dutch oven, add enough vegetable oil to reach a depth of about 2 to 3 inches. Begin heating the oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 7
Once the oil is heating, add the sliced onion rings to the prepared batter. Toss gently to ensure all the onion rings are thoroughly coated.
⏱️ 5 min
- 8
Once the oil reaches 350°F, carefully take big pinches of the battered onions. Gently shake off any excess batter and slowly place them into the hot oil in batches. Do not overcrowd the pot, as this will lower the oil temperature and result in soggy onions.
⏱️ 5 min•🌡️ 350
- 9
Fry the onions for approximately 3 to 5 minutes per batch, or until they are golden brown and crispy. Use a slotted spoon or spider to carefully remove the fried onions from the oil.
⏱️ 5 min•🌡️ 350
- 10
Transfer the fried onions to a wire rack set over a baking sheet lined with paper towels to drain any excess oil. Repeat with the remaining battered onions.
⏱️ 5 min
- 11
Serve the hot, crispy fried onions immediately with the chilled Chipotle Lime Ranch for dipping.
Kitchen Tools
Nutrition Facts (per serving)
The Best Fried Onions!
For the Fried Onions
- 2 sweet onions, cut in half then sliced
- 1 cup Lucky Tempura Crispy Coatings, or as needed for batter
- 1 3/4 cups light beer or club soda, cold
- 1/4 cup cilantro, chopped, from 1 bunch
- 2 chipotle peppers in adobo, minced, from 4 total
- 4 cups vegetable oil, for frying, or as needed
For the Chipotle Lime Ranch
- 1/4 cup buttermilk
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 clove garlic, minced, or 1/2 teaspoon garlic powder
- 1 tablespoon Dijon mustard
- 1 tablespoon adobo sauce
- 1 chipotle peppers in adobo, to 2, from 4 total
- 1/4 cup cilantro, chopped
- 5 chives, diced
- 1 pinch granulated sugar, hefty
- 1 pinch salt
- 1 pinch black pepper
- 1 tablespoon lime juice, freshly squeezed, or to taste
Instructions
- 1
Begin by preparing the Chipotle Lime Ranch. Combine the buttermilk, mayonnaise, sour cream, minced garlic (or garlic powder), Dijon mustard, adobo sauce, 1 to 2 chipotle peppers (from the total of 4), 1/4 cup chopped cilantro, diced chives, a hefty pinch of sugar, a pinch of salt, a pinch of black pepper, and a big squeeze of lime juice in a blender. Blend until the mixture is completely smooth.
⏱️ 5 min - 2
Transfer the prepared ranch to a bowl or airtight container and refrigerate for at least 30 minutes to allow the flavors to meld and the sauce to thicken.
⏱️ 30 min - 3
While the ranch is chilling, prepare the sweet onions. Slice each onion in half, then slice them into individual rings. Separate the rings and set them aside.
⏱️ 5 min - 4
In a large bowl, pour the Lucky Tempura Crispy Coatings mix. Gradually add the cold light beer or club soda, whisking continuously, until you achieve a thick, smooth batter. It should take approximately 1 3/4 cups of liquid. The batter should be thick enough to cling to the onions.
⏱️ 5 min - 5
Finely chop or mince 2 to 3 of the remaining chipotle peppers (from the original 4) and add them to the batter along with 1/4 cup of chopped cilantro. Mix well to combine.
⏱️ 5 min - 6
In a large, heavy-bottomed pot or Dutch oven, add enough vegetable oil to reach a depth of about 2 to 3 inches. Begin heating the oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 7
Once the oil is heating, add the sliced onion rings to the prepared batter. Toss gently to ensure all the onion rings are thoroughly coated.
⏱️ 5 min - 8
Once the oil reaches 350°F, carefully take big pinches of the battered onions. Gently shake off any excess batter and slowly place them into the hot oil in batches. Do not overcrowd the pot, as this will lower the oil temperature and result in soggy onions.
⏱️ 5 min•🌡️ 350 - 9
Fry the onions for approximately 3 to 5 minutes per batch, or until they are golden brown and crispy. Use a slotted spoon or spider to carefully remove the fried onions from the oil.
⏱️ 5 min•🌡️ 350 - 10
Transfer the fried onions to a wire rack set over a baking sheet lined with paper towels to drain any excess oil. Repeat with the remaining battered onions.
⏱️ 5 min - 11
Serve the hot, crispy fried onions immediately with the chilled Chipotle Lime Ranch for dipping.