My family are onion ring aficionados. If theyre on the menu, we order them. So, these goldenBeer Battered Onion Ringsare a shoe-in at our house for game day munchies or alongside burgers. Dipped in a perfectly seasoned beer batter then fried until crispy and golden brown, the only thing left to do is dip in your favorite sauce and eat. Admittedly indulgent, completely addictive.
|Sweet onions||2 Large (sliced into 1/2 inch rings)|
|Buttermilk||2 Cup (32 tbs)|
|Hot sauce||1 Tablespoon (more or less to your taste)|
|All purpose flour||2 1/4 Cup (36 tbs)|
|Seasoned salt||1 Teaspoon|
|Seafood seasoning||1 Teaspoon (i.e. Seafood Magic Old Bay or similar)|
|Onion powder||1 Teaspoon|
|Garlic powder||1 Teaspoon|
|Smoked paprika||1/2 Teaspoon|
|Ground cumin||1/2 Teaspoon|
|Beer||12 Ounce (1 can)|
|Peanut oil/Vegetable oil||6 Cup (96 tbs) (For deep frying)|
|For creole dipping sauce:|
|Mayonnaise||1 Cup (16 tbs)|
|Chili sauce||1/3 Cup (5.33 tbs)|
|Green onion white part||2 , peeled|
|Canned roasted red pepper||4 Ounce , drained (pat dry, 1 can)|
|Garlic||2 Clove (10 gm) , peeled|
|Lemon juice||1 Tablespoon|
|Creole seasoning/Cajun seasoning||1 1/2 Teaspoon|
|Prepared horseradish||1/2 Teaspoon (more or less to your taste)|
Makes approximately 1 1/2 cups of sauce.
1.Place all of the ingredients into a blender and pulse until combined.
2.Chill thoroughly for at least 2 hours prior to serving.
FOR ONION RINGS:
1.Slice the onions into 1/2 inch slices and separate the rings. Mix together the buttermilk and hot sauce and pour over the onions. Marinate the onions for 1 hour.
2.To prepare, heat approximately 6 cup oil in a heavy bottomed pot or dutch oven to 350°F.
3.Mix together the flour, seasoned salt, seafood seasoning, onion powder, garlic powder, paprika and cumin.
4.Separate the seasoned flour using 1 1/4 cup for dredging. Mix the remaining 1 cup with 12 oz beer stirring until the flour dissolves.
5.Shake the excess buttermilk from each onion ring, then dredge lightly in the seasoned flour.
6.Dip into the beer batter letting the excess drip off then lower into the hot oil. Don't crowd the oil, or the onion rings will stick together.
7.Cook until golden around 2 minutes, turning as needed. Keep the oil temperature around 350°-360°F.
8.Place on paper towels to drain. Sprinkle lightly with additional seasoned salt or seafood seasoning immediately after removing them from the oil.
9.Serve with Creole dipping sauce, if desired.