prep: 15 minutes
cook: 25 minutes
cool: none
spicy ranch dressing
1 cup mayonnaise, preferably Hellmann’s
½ cup buttermilk
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon table salt
½ teaspoon freshly ground black pepper
⅓ teaspoon cayenne pepper
½ teaspoon dried dill
½ teaspoon paprika
onion rings
Vegetable oil, for deep-frying
1¼ cups all-purpose flour
¼ cup sugar
1 teaspoon kosher salt, plus more for sprinkling
¾ teaspoon baking powder
1 large egg
1 cup whole milk
1 large yellow onion, cut into ½-inch-thick slices and separated into rings
1. To make the spicy ranch dressing: In a 1-pint screw-top jar, combine the mayonnaise, buttermilk, garlic powder, onion powder, salt, black pepper, cayenne, dill, and paprika. Screw on the lid and shake well. Reserve the dressing in the refrigerator. Store the remaining dressing in the refrigerator for 4 to 5 days.
2. Preheat the oven to 350°F.
3. To make the onion rings: Pour 3 inches of the oil into a large Dutch oven. Set a wire rack on a sheet pan and have it at the ready. Heat the oil to 375°F on a deep-fry thermometer.
4. In a medium bowl, combine the flour, sugar, salt, and the baking powder. Add the egg and milk and whisk until the batter is smooth.
5. Dip the onion rings into the batter and let any excess drip off. Working in batches of 5 or 6, place the onions in the hot oil and fry until deep golden brown, turning halfway through, about 3 minutes total.
6. Transfer the onion rings to the wire rack as they are fried and sprinkle with kosher salt. Place in the oven to keep warm.
7. Serve hot with the spicy ranch dressing.
Makes 6 servings, with 1½ cups dressing