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"Whenever I think of onion rings, I think of beer batter," Chef Frank explains while demonstrating his approach to the snack — you can use gluten-free beer or substitute seltzer if desired. He uses white onions for thin, uniform layers and thick slices because more surface area means more batter will stick. Chef Frank seasons both sides of his onion slices and cooks in vegetable oil for depth of flavor, and makes his ranch dipping sauce with fresh ingredients saying "it's a lot better than what you get out of the packet."

Watch the Epicurious video for more of his demo and get the complete recipe below.

Recipe

Onion Rings

Yields 4 servings

Onions

Ingredients

• 2 large white onions, cut in 1-inch slices
• 2 tablespoons canola oil
• Salt
• Pepper

Directions

1. Heat a sauté pan on medium. Add the canola oil.
2. Season both sides of the onion slices and place in the pan.
3. Lightly brown on both sides and chill in the refrigerator.
4. When cool, separate into rings.

Batter

Ingredients

• 70 grams corn starch
• 70 grams rice flour
• 5 grams salt
• 0.1% xanthan gum
• Cold seltzer or beer, as needed

Directions

1. Mix corn starch, rice flour and salt in a bowl. Whisk in seltzer or beer until the batter is the consistency of heavy cream.

To cook:

Ingredients

• Corn starch
• Salt

Directions

1. Dredge the onion rings in a light dusting of cornstarch.
2. Drop in the batter and then fry at 350 F until light brown and crisp.
3. Drain on a paper towel.
4. Season with salt while hot.

Ranch Dressing Sauce

Yields 1 quart

Ingredients

• 1 cup mayonnaise
• 1 cup sour cream
• 2 cloves garlic, minced
• 2 scallions, chopped fine
• 2 sprigs thyme leaves, stripped and chopped
• 1/4 cup parsley, chopped
• 1 tablespoon Dijon mustard
• 2 tablespoons chopped dill
• 2-3 tablespoons rice vinegar
• Salt
• Black pepper

Directions

1. Add all to a bowl and mix well.
2. Season to taste with salt and black pepper.
3. Let sit for at least a half hour before serving.

See more ICE chef recipes featured on Epicurious, and study pro techniques with Chef Frank in ICE's Culinary Arts program.