We’re looking down the barrel at Father’s Day so it’s time to start thinking about beer and bow ties and burly dudes with beards bouncing babies on their laps, right?
It’s hard for me to pin down the right Father’s Day celebration. My dad is unique, he likes classic literature, pie, gossip, and emojis. It’s like… what do you get the man that already has everything? Seriously.
Mother’s Day celebrations seem easier. I’m pretty sure most moms just want a mimosa and a little peace a quiet. Dads are more of a wildcard.
Can onion rings be the answer? I’m pretty sure the answer is HECK YES, because I’ve never seen anyone (beard or not) walk away from homemade onion rings and ranch dressing.
Let’s start with Buttermilk Ranch Dressing because onion rings must be dipped, on the real on the reg.
I mean… we can do it for the dads.
We’re mixing up a pretty simple ranch dressing. The base: mayonnaise and buttermilk.
Sure, some people have a mayonnaise aversion, but it really does add a lot of the distinctive ranch-y flavor to the dressing. Buttermilk masks and loosens any overpowering mayo flavor.
Fresh herbs are key! I used fresh parsley, fresh mint, and a big handful of chopped green onion. We mustn’t forget the garlic, salt, pepper, and hot sauce. I like how the vinegar in the hot sauce cuts through the creaminess.
It’s great to make the dressing before the onion rings. The flavors need time to settle in the fridge.
Onion rings are super easy to make. Like… it could be a problem, they’re so easy.
Flour is combined with cornstarch. Onions are sliced thick. Beer is cracked open!
Seasoning is key. I chose salt, pepper, and chili powder.
We’re making a beer batter!
I chose a blonde beer and slowly drizzled it into the dry ingredients, first creating a smooth paste then creating a thickish batter.
Think: pancake batter consistency.
The onions go for a beer batter bath followed promptly by a hot oil bath.
Fried! We’re so bad. We’re so good.
Chilled Buttermilk Ranch Dressing, extra flakey sea salt, lemon wedges, more black pepper, and freshly fried onion rings!
Call everyone and pull up a stool!
These onion rings are tender, lightly coated, crispy, and flavorful. The beer adds a welcome depth and bite to the batter. I hope that these delicious rings meet up with a grilled hot dog in your near future. A perfect summer (and conveniently dad-pleasing) treat!
Beer Battered Onion Rings
2 large yellow onions, sliced into large rings
1 cup all-purpose flour
2 tablespoons corn starch
1 scant teaspoon salt
2 big pinches chili powder
fresh cracked black pepper to taste
1 12-ounce blonde beer
sea salt, lemon wedges, and Buttermilk Ranch Dressing for serving
canola or vegetable oil for frying
In a large dutch oven, or heave bottom sauce pan, heat 3 inches of oil over medium heat. Attach a candy thermometer to the side of the pan and keep an eye on the thermometer as the temperature reaches 365 degrees F. That’s where you want your oil for frying. Line a baking sheet with paper towels or brown paper and set aside.
Slice the ends off of each onion. Peel the skin and first layer of onion away and discard. Slice onions into thick rings and separate rings.
In a medium, shallow bowl, whisk together flour, cornstarch, salt, chili powder, and black pepper. Slowly stir in some beer creating a smooth and stirable paste. Add more beer (about 1/2 cup more) to create a batter than is the consistency of pancake batter. I didn’t use the entire 12 ounces of beer. I had about 1/4 cup of beer left in the can.
When oil is heated to temperature, dip the rings into the batter and coat. Immediately place the ring from the batter into the hot oil. Try not to overcrowd the pan or they’ll stick together. Fry until golden brown (about 3 minutes). Remove with tongs or a slotted spoon and place on the paper towels or brown paper. Allow the oil to come back to temperature before frying another batch. Dip and fry until all of the onions rings are cooked! Sprinkle with sea salt, drizzle with lemon, and sere immediately with Buttermilk Ranch Dressing.
Buttermilk Ranch Dressing
makes 1 1/2 cups
1/2 cup mayonnaise
1 cup cold buttermilk
small handful of chopped parsley
small handful chopped green onion
2 tablespoons fresh chopped mint
1 small garlic clove, finely minced
a few dashes of hot sauce
few dashes rice wine vinegar
salt and pepper to taste
In a medium bowl, whisk all of the ingredients together. Taste and season to your liking. Refrigerate until ready to serve. This dressing is best served after it has rested in the refrigerator for a few hours. It gives the flavors time to develop. Store in the fridge for up to 4 days.
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