BAKED ONION RINGS WITH HOT RANCH DIP

I have sung at every kind of fair or festival imaginable. Over the years I developed a weakness for fried festival food from local vendors. These crunchy onion rings are baked with a crumb coating and fulfill my craving for festival food without the greasy guilt. Speaking of guilt, this crazy dip is a guilty pleasure.

Makes 4 servings

ONION RINGS

4 VIDALIA ONIONS, SLICED INTO ¼-INCH-THICK RINGS

5 CUPS BUTTERMILK

1 CUP ITALIAN-STYLE BREADCRUMBS

1 CUP RITZ CRACKER CRUMBS (FROM 1 SLEEVE, ABOUT 31 CRACKERS)

1½ TEASPOONS SEASONED SALT

½ TEASPOON FRESHLY GROUND BLACK PEPPER

¼ TEASPOON CAYENNE PEPPER

½ TEASPOON PAPRIKA

HOT RANCH DIP

½ CUP PACKED BROWN SUGAR

⅛ TEASPOON FRESHLY GRATED NUTMEG

6 TABLESPOONS HOT SAUCE

½ CUP STORE-BOUGHT BUTTERMILK RANCH SALAD DRESSING

1. Make the onions: Place the onions and buttermilk in a large bowl and refrigerate for 1 to 2 hours.

2. Preheat the oven to 450˚F. Spray a baking sheet with nonstick spray.

3. Combine the breadcrumbs, Ritz cracker crumbs, seasoned salt, black pepper, cayenne, and paprika in a medium bowl. Pour half the breadcrumb mixture into a shallow bowl, reserving the rest to add when the breadcrumbs in the bowl get wet and clumpy.

4. Working in batches, dredge the soaked onions in the breadcrumbs, coating both sides. Place as many onion rings as will fit in a single layer on the baking sheet and bake until golden brown, 12 to 15 minutes. Repeat to make the rest of the onion rings.

5. Make the hot ranch dip: Combine the brown sugar, nutmeg, hot sauce, and ¼ cup water in a small saucepan. Cook over medium heat until the sugar is dissolved. Remove from the heat and stir in the buttermilk ranch dressing.

6. Serve the hot ranch dip with the baked onion rings.

SOUTHERN SIMPLE: Use some of the buttermilk left over from soaking the onion rings to make Buttermilk Mashed Potatoes or to soak the breadcrumbs in Turkey Meatballs. The flavored buttermilk will add a bump of onion flavor.