Oct 8

Oct 8 Crispy Delicata Rings + Buttermilk Ranch!

Lauren Nicholsen

INGREDIENTS:

Crispy Delicata:

• 1-2 Delicate, washed, seeded, sliced ½ inch thick

• 1 cup all-purpose flour

• ½ cup of Mayonnaise

• 1/3 cup of Buttermilk

• 1 tbsp. of Dijon Mustard

• 1 ½ Panko

Spices:

• 1 tbsp. salt, 1 teaspoon of smoked paprika, 1 teaspoon of cayenne powder *for spice and ½ teaspoon of pepper.

• Non-stick spray

Buttermilk Ranch Dressing:

• ½ cup Mayonnaise

• ½ cup Sour Cream

• ¼ cup of Buttermilk (add more if you want it runny)

• 3 tablespoons of fresh Parsley (or Cilantro)

• 2 teaspoons fresh Dill

• ½ teaspoon apple cider vinegar

Spices:

• ½ tbsp. salt (or to taste), ½ teaspoon of garlic powder, ½ teaspoon of onion powder and ½ teaspoon of pepper.

DIRECTIONS:

1. Prep Buttermilk Ranch first and let sit in the refrigerator for 4 hours.

In a food processor add mayonnaise, sour cream, and buttercream until smooth. Add parsley, dill, apple cider vinegar, and spices. Mix well. If the consistency is too thick, add buttermilk, if it is too thin add sour cream and adjust spices. Put in a mason jar and refrigerate for 4 hours or overnight.

2. Preheat the oven to 400 degrees. Line a baking sheet with foil and spray with non-stick cooking spray. Wash deseed and slice delicatas ½ inch thick.

3. Place flour in one bowl. Combine mayonnaise, buttermilk and dijon in one bowl. Place panko in one bowl and add desired spices. Dip one ring and cover completely in flour, dip and completely cover in buttermilk mixture, and last dip in panko. Place on baking sheet. Repeat until sheet it full.

4. Bake for 15 minutes until bottoms are brown. Flip and bake for 10 more minutes until golden brown and tender. Let cook and serve with buttermilk ranch dipping sauce!