Poblano Rings + Citrus-Dijon Sauce

Whenever I go out to eat and order onion rings that are thick cut, I feel like the onion-to-batter ratio is off. And when you’re frying onion rings, there’s a thin line of overcooking the onion as well. On the other hand, I find peppers, like bell peppers and poblanos, are excellent for frying. They’re sturdy and don’t soften quickly, so a quick trip to the fryer results in super tasty, crunchy bites. With poblanos (or even bell peppers), you can concentrate on the batter and the pepper is