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Snacks
 
Beer-Battered Onion Rings With Creole Mustard Dipping Sauce

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Serves
6 servings


Ingredients
Onions
  • 1-1/2 cups flour
  • 1-1/2 cups beer, chilled or at room temperature
  • 2 OSO Sweet onions
  • Neutral vegetable oil for deep frying
Sauce
  • 3/4 cup Creole mustard or other spicy, whole-grain mustard
  • 1/3 cup honey
  • 1-1/2 tablespoons Worcestershire sauce
  • 1/4 teaspoon Louisiana hot sauce or to taste

Preparation
    1. To prepare the batter for the onion rings, thoroughly whisk together flour and beer. Let batter stand, covered, at room temperature for at least 3 hours.
    2. Meanwhile, prepare dipping sauce. Thoroughly whisk together mustard, honey, Worcestershire sauce and hot sauce; reserve, tightly covered, in the refrigerator. Return sauce to room temperature before serving.
    3. To prepare onion rings, heat oven to 200°F. Line a baking sheet or jelly-roll pan with paper toweling; reserve. Slice onions 1/4-inch thick. Separate into rings; reserve.
    4. Pour 3 inches of oil into a large frying pan; heat to 375°F. With metal tongs, dip a few onion rings into batter, then carefully put them into the hot oil. Fry, turning the rings a couple of times until golden brown.
    5. Remove from oil; put rings on the reserved towel-lined pan. Put baking pan in the oven; keep warm up to 1-2 hours. Continue until all the onion rings have been used.



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