Beef Bagel Dogs & Spicy Onion Rings
with Crudites, Buffalo Sauce & Creamy Ranch | 4 servings
HelloFresh is here to make sure you’re ready to root for your team in style with this fully loaded, crowd-pleasing platter! You’ll fry up onion slices coated in our light-as-air batter until super crispy (air fryer instructions included!). Then, you’ll bake bagel dogs to a crisp golden brown. Drizzle the onion rings with spicy buffalo sauce, and serve both snacks along with crunchy carrot and celery sticks, juicy tomatoes, and tangy ranch dressing for dipping. GO TEAM!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Yellow Onion
¼ ounce
Parsley
6 ounce
Carrots
2.5 ounce
Celery
1 cup
Panko Breadcrumbs
(Contains Wheat)
14.4 g
Frank's Seasoning Blend
82 g
Tempura Mix
(Contains Eggs, Milk, Wheat)
12 piece
Beef Bagel Dogs
(Contains Wheat, Eggs)
4 unit
Frank's Hot Sauce
3 ounce
Buttermilk Ranch Dressing
(Contains Eggs, Milk)
3 tablespoon
Sour Cream
(Contains Milk)
4 ounce
Grape Tomatoes
Not included in your delivery
Salt
Cooking Oil
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Instructions
Adjust rack to middle position and preheat oven to 425 degrees. (Skip if microwaving in Step 5!) Wash and dry produce. Peel and slice onions into 1-inch-thick rounds; separate rounds into rings (discard small center pieces). Roughly chop parsley. Trim, peel, and cut carrots into sticks (like fries; ours were 3 inches long and ⅓ inch thick). Halve celery lengthwise.
In a large bowl, combine panko, half the Frank’s Seasoning Blend, and a small pinch of salt. In a second large bowl, whisk together tempura batter mix, remaining Frank’s Seasoning Blend, and a small pinch of salt; whisk in ½ cup cold water until smooth. (For less spice, use less Frank’s Seasoning Blend and add a little more salt.)
Add onion rings to bowl with spicy tempura batter; turn until evenly coated. Allow excess batter to drip off, then, working one at a time, gently press onion rings into spicy panko until evenly coated.
Heat a ⅓-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a pinch of batter mixture sizzles when added to pan, add coated onion rings in an even layer (make sure you don't overcrowd your pan; depending on the size of your pan, you may need to work in batches). Cook until onion rings begin to brown, 2-3 minutes (lower heat if onions begin to brown too quickly). Flip and cook until golden brown, 1-2 minutes more. Transfer onion rings to a paper-towel-lined plate. Season with salt.
Meanwhile, line a baking sheet with aluminum foil. Remove bagel dogs from packaging; place on prepared sheet and bake on middle rack until golden brown, 8-10 minutes. MICROWAVE ALTERNATIVE: Microwave bagel dogs on a microwave-safe plate until cooked through, 30 seconds for 4 bagel dogs and 75 seconds for 12 bagel dogs. (Careful not to overheat!)
Place 2 TBSP butter in a small, microwave-safe bowl. Microwave until melted, 20-30 seconds. Add Frank’s Hot Sauce and half the parsley; whisk to combine. Rinse and dry whisk. In a second small bowl, whisk together ranch dressing and sour cream.
Place bowl of creamy ranch on a serving platter. Add tomatoes to a third small bowl; place carrot sticks, celery sticks, and tomatoes on one side of platter. Arrange bagel dogs and onion rings on other side of platter. Drizzle onion rings with Buffalo sauce to taste and garnish with remaining parsley. (TIP: For less heat, skip drizzling and serve Buffalo sauce on the side for dipping!) Serve family style.
Beef Bagel Dogs are fully cooked when internal temperature reaches 165°.