Ingredients:

  • 2 large Vidalia onions, peeled and sliced into ½-inch rings (approximately 400g)
  • 1 cup all-purpose flour (120g), plus extra for dusting
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup buttermilk (240ml)
  • 1 large egg
  • Vegetable oil, for frying (about 4 cups/950ml)
  • ½ cup mayonnaise (120ml)
  • ½ cup buttermilk (120ml)
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon lemon juice
  • ¼ teaspoon garlic powder
  • Salt and pepper to taste

Instructions:

  1. Gently separate the onion rings. Place in a bowl of ice water for 10 minutes to help them crisp up and mellow their sharpness. Drain well and pat dry.
  2. In a large bowl, whisk together the flour, baking powder, salt, and pepper.
  3. In a separate bowl, whisk together the buttermilk and egg.
  4. Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Do not overmix; a few lumps are fine.
  5. Heat about 2 inches of vegetable oil in a deep fryer or large pot to 350°F (175°C).
  6. While the oil is heating, combine all ranch ingredients in a bowl. Taste and adjust seasoning. Refrigerate until ready to serve.
  7. Dredge each onion ring lightly in flour, then dip it into the batter, ensuring it’s fully coated.
  8. Carefully drop the battered onion rings into the hot oil, working in batches to avoid overcrowding.
  9. Fry for 2-3 minutes per side, or until golden brown and crispy.
  10. Remove the fritters with a slotted spoon or spider and place them on paper towels to drain excess oil. Serve immediately with the buttermilk ranch.