Beer-Battered Onion Rings With Creole Mustard Dipping Sauce
- 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
- 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
- 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.
- 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.
- 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.
- 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.
- 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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