Sophie’s Pan-Fried Cornmeal-Crusted Onion Rings With Ranch Dressing

A pan-fried version of the usually deep fried burger topping served with my recipe for homemade ranch dressing.  Enjoy.

1/2 Onion, Peeled, Sliced, And Separated Into Rings

Salt and Pepper, to taste

Garlic Powder, to taste

1 Whole Egg

Yellow Cornmeal

1 Cup Mayonnaise

2 Cups Greek Yogurt or Sour Cream

2 Garlic Cloves, Peeled And Minced

1 tsp Lemon Juice or White Balsamic Vinegar

Lemon Zest

Salt and Pepper, to taste

Fresh Parsley Leaves, Washed And Chopped

Fresh Dill Weed, Washed And Chopped

Fresh Chives, Washed And Chopped

For the original rings:

1. Season the onion rings with salt and pepper and garlic powder.

2. Pour cornmeal onto a plate.

3. Dredge onion rings in the egg mixture, let the excess drip off, and dredge in the cornmeal.

4. Heat oil in a pan, and pan-fry the onion rings until golden brown. Drain on a paper towel, and set aside.

For the ranch dressing:

1. In a small bowl, combine mayo, Greek yogurt, remaining minced garlic, lemon juice, lemon zest, salt and pepper, chopped fresh parsley leaves, chopped fresh dill weed, and chopped fresh chives.

For the finished rings:

1. Serve with ranch dressing, and enjoy.

Yields: about a dozen pan-fried, cornmeal-crusted onion rings with ranch dressing

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