Onion Rings with Chive Dip (Amish)

Crispy breadcrumbed onion rings served with a delicious garlic and chive sour cream dip.

2 large onions, finely sliced
1 cup all-purpose flour, unbleached
2 tsp. baking soda
1 tsp. sea salt
1½ tsp. black pepper, freshly ground
1 large egg, beaten
1½ cups heavy cream
cooking oil

Chive Dip:
3 Tbsp. sour cream
¼ cup fresh chives, finely chopped
⅓ cup lemon juice, freshly squeezed
sea salt
black pepper, freshly ground

In a large basin, combine the flour, baking soda, salt, and pepper.

Blend the milk and beaten egg into a batter by stirring constantly.

Coat the sliced onions thoroughly by adding them to the batter and stirring.

In a large skillet set over medium heat, warm the oil.

After the oil has heated, drop spoonfuls of the onion batter into it and cook for two or three minutes each side, or until crispy and golden.

Sixth, shake off excess oil and pat fritters dry with paper towels.

In a separate dish, mix together the sour cream, chives, and lemon juice to make the chive dip. Add salt and pepper according to your preference.

Arrange the heated fritters in a platter and offer the chive dip alongside.

Tips and Variations:

In order to give this traditional dish a modern spin, try mixing in a tsp. of smoky paprika or garlic powder with the batter. Avoid the usual meat pairings and put more emphasis on veggie sides or a substantial bean salad if you’re serving vegetarians. To make a dip that doesn’t include dairy, just mix cashews with water. Then, add garlic, chives, and lemon juice according to your taste.