Onion Gold Rush Rings Recipe

Drain and chill pickles

Place pickle chips on paper towels and press gently to remove excess brine. Lay them out in a single layer on a rack or tray. Chill in the refrigerator for 20–30 minutes to reduce moisture and help batter adhere.

Optional pickle-water soak (for extra tang)

If you like extra tang, briefly rinse pickles in cold water and then plunge into a bowl with the cold water + ice for 5 minutes. Drain and pat very dry. Proceed to dredging.

If cheese curds are large, cut or pinch into bite-sized pieces (roughly 1/2–1 inch). Toss curds with the softened cream cheese and chopped dill until coated — this helps curds hold together while frying. Place curd pieces on a parchment-lined tray and freeze for 20–30 minutes to firm (this prevents melting out during fry).

Make dry mix

In a bowl whisk together 1.5 cups flour, cornstarch, cornmeal, baking powder, salt, pepper, garlic powder, and paprika until evenly combined.

Make batter

In a separate chilled bowl, whisk the egg briefly then stir in 1 cup of very cold sparkling water. Pour the wet into the dry mixture and stir just until combined — the batter should be thick but pourable and slightly lumpy. Keep the batter cold (set bowl over ice if needed) to maximize crispiness.

Prepare dredge station

Arrange three shallow dishes: (1) 1/2 cup flour for dredging, (2) the cold batter, (3) beaten egg mixed with 2 tbsp milk and the cup of breadcrumbs (if using) or plain egg wash and breadcrumbs separately. Having the freeze-firmed cheese curds and chilled pickles ready makes assembly quick.

If making combined pickle + curd nuggets: for some rings, place a frozen cheese curd piece between two pickle chips to form a small sandwich and press edges gently so they stay together. For plain pickle rings, use single chips. For pure cheese curd nuggets, proceed without pickles.

Dredge each item first in the 1/2 cup flour, shaking off excess. Dip into the cold batter, letting excess drip off for 2–3 seconds. Then transfer to the beaten egg + milk and/or breadcrumbs to coat thoroughly (if double-coating for extra crunch: batter -> egg -> breadcrumbs). Place assembled pieces on a tray while you heat oil.

Heat oil

Pour at least 2 inches of vegetable oil into a heavy pot or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter: it should sizzle and brown slowly.

Fry in small batches (4–6 pieces depending on pot size) for 2–3 minutes per side, turning gently, until golden brown and crisp. For pickle+curd sandwiches, fry until outside is deep golden and curd is warmed through (the brief frozen curd helps prevent collapse). Maintain oil temperature between 325–360°F — lower temp leads to sogginess, too-high will brown outside before heating through.

Use a slotted spoon to transfer fried pieces to a wire rack set over a baking sheet to drain. Season immediately with a light sprinkle of kosher salt. Let rest 1–2 minutes before serving so interior sets.

Whisk together mayonnaise, mustard, hot sauce (or a teaspoon of reserved pickle brine) and honey until smooth. Taste and adjust seasoning. Serve alongside the hot Onion Gold Rush Rings for dipping.

Arrange fried pickle rings, cheese curd nuggets and pickle-curd sandwiches on a platter. Serve immediately with the prepared dipping sauce. Provide napkins — these are best enjoyed hot and crispy.