The Chef

Restaurants

Meals

Drinks

Restaurants›Love & War in Texas›Texas Tumbleweeds Recipe

Texas Tumbleweeds Recipe

Name: Love & War in Texas Texas Tumbleweeds Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 count large sweet onions (Vidalia or similar); 1.5 cups buttermilk; 1.5 cups all-purpose flour; 0.5 cups fine yellow cornmeal; 1 cups panko breadcrumbs; 2 tsp garlic powder; 1 tsp black pepper (freshly ground); 1 tsp smoked paprika; 1.5 tsp kosher salt; 0.5 tsp cayenne pepper; 0.5 tsp baking powder; 2 count eggs; 0.25 cups cold water; 48 tbs vegetable oil (for frying); 0.5 cups mayonnaise; 0.25 cups sour cream; 0.25 cups buttermilk; 1 tbs fresh lemon juice; 0.5 tsp cayenne pepper; 0.5 tsp garlic powder; 0.5 tsp dried dill; 0.5 tsp dried parsley; 0.25 tsp kosher salt; 0.25 tsp freshly ground black pepper

Inspired by Love & War in Texas

Time45m

Serves4

Sweet onion rings lightly breaded with a garlic pepper seasoning served with cayenne ranch sauce.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Onion Rings

2 count large sweet onions (Vidalia or similar)

1 1/2 cups Buttermilk

1 1/2 cups 00 bread flour

1/2 cups fine yellow cornmeal

1 cups Panko breadcrumbs

2 tsp Watkins garlic powder

1 tsp black pepper (freshly ground)

1 tsp Smoked paprika

1 1/2 tsp kosher salt

1/2 tsp Cayenne pepper

1/2 tsp Baking powder

2 count Eggs

1/4 cups cold water

48 tbs vegetable oil (for frying)

Cayenne Ranch Sauce

1/2 cups Mayonnaise

1/4 cups Sour cream

1/4 cups Buttermilk

1 tbs fresh lemon juice

1/2 tsp Cayenne pepper

1/2 tsp Watkins garlic powder

1/2 tsp Dried dill

1/2 tsp Dried parsley

1/4 tsp kosher salt

1/4 tsp freshly ground black pepper

Method

Onion Rings

Prepare onions

Peel the onions and slice into 1/4- to 1/2-inch thick rings. Separate into individual rings and set aside. Work carefully so rings remain intact.

Soak in buttermilk

Place the onion rings into a shallow bowl and pour 1.5 cups buttermilk over them. Gently toss to coat, then let soak at room temperature for 15 minutes (or refrigerate up to 1 hour). This tenderizes the onions and helps the breading adhere.

Make seasoned dry mix

In a wide shallow bowl or rimmed baking sheet combine 1.5 cups all-purpose flour, 1/2 cup cornmeal, 1 cup panko breadcrumbs, 2 tsp garlic powder, 1 tsp freshly ground black pepper, 1 tsp smoked paprika, 1.5 tsp kosher salt, 1/2 tsp cayenne pepper and 1/2 tsp baking powder. Whisk thoroughly to distribute spices and break up any lumps.

Make egg wash

In a separate shallow bowl whisk together 2 eggs and 1/4 cup cold water until smooth. This will form the wet dredge between flour and panko for a crunchy result.

Dredge rings

Using tongs, remove a small batch of onion rings from the buttermilk, letting excess drip off. Dredge first in the seasoned flour/cornmeal mix, pressing lightly to coat. Dip in the egg wash, then press into the panko-enhanced portion of the dry mix to adhere. Place breaded rings on a wire rack set over a baking sheet. Repeat until all rings are coated. For extra crispness, double-dip: after a first panko coat, dip once more in egg wash and press again into panko.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 to 3 inches (approximately 3 to 4 cups; ingredient quantity listed as tablespoons is equivalent). Heat over medium-high to 365°F (185°C). If you don't have a thermometer, test with a small piece of bread — it should brown in about 45 seconds.

Fry onion rings

Fry the coated rings in batches (don't overcrowd) for 2 to 3 minutes per side or until golden brown and crisp. Use a slotted spoon or spider to turn rings and remove when evenly colored. Maintain oil temperature between 350–365°F (175–185°C); adjust heat as necessary.

Drain and season

Transfer fried rings to a wire rack set over a baking sheet or to a paper towel-lined tray to drain. Immediately season with a light sprinkle (about 1/4 tsp total) of kosher salt while still hot. Let rest 1–2 minutes to firm up before serving.

Cayenne Ranch Sauce

Whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1/4 cup buttermilk and 1 tablespoon fresh lemon juice in a small bowl until smooth. Stir in 1/2 tsp cayenne pepper, 1/2 tsp garlic powder, 1/2 tsp dried dill, 1/2 tsp dried parsley, 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper. Taste and adjust cayenne for heat or buttermilk for thickness. Chill at least 15 minutes to let flavors meld; sauce can be refrigerated up to 3 days.