Air Fryer Ranch Onion Rings
Prep time: 50 minutes
Cook time: 50 minutes
Serves: 4 to 6
Ingredients:
For the onion rings:
1 cup all-purpose flour
1 (1-ounce) packet ranch dressing and seasoning powder (2 tablespoons)
3 teaspoons kosher salt, divided, plus more for seasoning
2 teaspoons freshly ground black pepper, divided
4 large eggs
1/4 cup water
4 cups panko breadcrumbs
1/3 cup olive oil
2 pounds of large Vidalia onions
For the dip (optional):
1 cup sour cream
2 tablespoons finely chopped fresh dill
1 tablespoon ranch powder
1 tablespoon water
1 tablespoon olive oil
1 pinch kosher salt
Freshly ground black pepper
Directions:
Make the onion rings:
Stir 1 cup all-purpose flour, 1 (1-ounce) packet ranch powder, 1 1/2 teaspoons of the kosher salt, and 1 teaspoon of the black pepper together in a wide, shallow bowl with a fork until combined.
Whisk 4 large eggs and 1/4 cup water together in a second shallow bowl until combined.
Place 4 cups of panko breadcrumbs in a large bowl. Using your hands, crush up the breadcrumbs slightly to create a slightly finer crumb, which will adhere to the onion rings more easily.
Stir in the remaining 1 1/2 teaspoons kosher salt and 1 teaspoon black pepper. Drizzle with 1/3 cup olive oil. Using your hands and not a fork, rub the oil into the breadcrumbs, breaking up any lumps with your fingers and making sure all breadcrumbs are coated evenly.
Peel and slice 2 pounds of large Vidalia onions crosswise into 1/2-inch-thick rounds. Carefully separate the rings, setting aside only the large and medium rings. Reserve the small inner pieces for another use, such as caramelized onions.
Heat an air fryer to 375ºF. Working in batches, dredge and fry enough onion rings to form two layers in the air fryer basket: Coat 1 ring in the seasoned flour, shaking off the excess. Dip into egg mixture, thoroughly moistening the insides and outsides of the rings with your fingers.
Repeat the dredging in the flour mixture and the egg mixture. Transfer to the panko mixture, and dredge, pressing the crumbs onto the rings to properly adhere, until evenly coated.
Place the dredged rings in two layers in the air fryer basket, making sure the rings are not sitting within one another. Air fry until browned and crisp, ignoring any potential prompts from your air fryer to shake its contents (which would only knock off the breadcrumbs), 16 to 25 minutes. Check about 13 minutes in and flip the rings if they are not browning evenly.
Meanwhile, fit a wire rack onto a baking sheet. Dredge the next batch of rings, stacking them on a plate so that they don’t stick together.
Transfer the cooked onion rings to the wire rack, lightly sprinkle with more kosher salt, and keep warm in a 250ºF oven if desired. In between batches, brush any loose crumbs out of the air fryer basket so they don’t burn. Air fry the remaining rings, being careful when placing the rings in the basket — the basket will be hot! Serve warm with the dip if using.
Make the dip:
Stir 1 cup sour cream, 2 tablespoons finely chopped fresh dill, 1 tablespoon ranch powder, 1 tablespoon water, 1 tablespoon olive oil, 1 pinch kosher salt, and a few grinds of black pepper together in a small bowl.
Notes:
Make ahead: The dip can be made up to 2 days ahead and refrigerated in an airtight container.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in an air fryer until warmed through.
Sauce variations: But feel free to pull out all the stops and get creative! Mix honey, curry powder and yellow mustard for a different take on honey mustard. Or mix cumin, chili powder, and a squeeze of lime into ketchup for a gourmet upgrade to a dipping classic. Dig around your spice cabinet and the door of your fridge, and let these simple onion rings be the vehicle for your creativity!
Recipe courtesy of The Kitchn.com
