Ruth’s Chris Steakhouse Onion Rings with Horseradish Dip

Instructions:

1. Separate the onion slices into thick rings and set them aside.
2. In a large bowl, combine the flour, cornstarch, salt, black pepper, paprika, and garlic powder.
3. Pour the buttermilk into a separate bowl.
4. Dip each onion ring into the buttermilk, then dredge thoroughly in the seasoned flour mixture.
5. Heat the vegetable oil in a deep skillet or heavy pot to 350°F (175°C).
6. Fry the onion rings in batches for 3 to 4 minutes per side, until deeply golden and crispy.
7. Remove the onion rings with a slotted spoon and drain on paper towels. Season lightly with salt while hot.
8. In a small bowl, whisk together all of the horseradish dip ingredients until smooth and creamy.
9. Serve the onion rings hot with the horseradish dip on the side.

Variations :

• Add a pinch of cayenne pepper to the flour mixture for extra heat.
• Swap buttermilk for beer for a slightly lighter, airy crust.
• Use red onions for a sharper, more robust flavor.

Tips :

• Keep the oil temperature steady to ensure even frying and maximum crispiness.
• Do not overcrowd the pan, as this lowers the oil temperature.
• For extra steakhouse crunch, double-dip the onion rings in buttermilk and flour before frying.