THE RANCH ROADHOUSE RECIPES

Steps:

• Mix mayonnaise, sour cream, chili sauce, cayenne pepper and horseradish sauce in a medium mixing bowl until well combined.
• Divide sauce among small condiment cups. Refrigerate until ready to serve.
• Heat the oil in a deep fryer or larrge stock pot to 375-400° Fahrenheit.
• Prepare the seasoned flour mix by combining flour with garlic powder, paprika, sugar and pepper in a large mixing bowl. Whisk seasonings and flour to incorporate well.
• Slice 3/4 inch of the root end of each onion.
• Make 12-16 slices into the trimmed end working in a clockwise manner. Do not cut completely through the onion, leaving about an inch of uncut onion near the opposite root end.
• Remove about 1 inch of the center petals from each onion.
• Toss the onions in the seasoned flour to coat well. Peel back the petals slightly to allow the flour to reach between each petal, but do not remove.
• Combine remaining flour, paprika, pepper, cornstarch, salt, and garlic salt and beer in a second large mixing bowl. Whisk well until smooth.
• Dip the floured onions in the batter. Allow excess batter to drip off each onion.
• Use a fryer basket to carefully place the battered onions, one at a time, into the hot oil. Cook for about 90 seconds, flip and cook for an additional 90 seconds.
• Transfer onions to a plate lined with paper towel to drain.
• Place on a serving platter and insert the cup of dipping sauce in the center of each onion.

Steps:

• Preheat oven to 500°. Let pickle slices stand on a paper towel until liquid is almost absorbed, about 15 minutes., Meanwhile, in a shallow bowl, combine flour and salt. In another shallow bowl, whisk eggs, pickle juice, cayenne and garlic powder. Combine panko and dill in a third shallow bowl., Dip pickles into flour mixture to coat both sides; shake off excess. Dip into egg mixture, then into crumb mixture, patting to help coating adhere. Transfer to a greased wire rack in a rimmed baking sheet., Bake until golden brown and crispy, 20-25 minutes.