Beer Battered Onion Rings with
Creole Mustard Dipping Sauce
Batter and Onions
- 1 1/2 cups flour
- 1 1/2 cups beer, chilled or at room temperature
- 2 sweet onions
- Vegetable oil for deep frying
- 3/4 cup Creole mustard or other spicy, whole-grained mustard
- 1/3 cup honey
- 1 1/2 tablespoons Worcestershire sauce
- 1/4 teaspoon Louisiana hot sauce or to taste
- Batter: Thoroughly whisk together flour and beer. Let the batter stand, covered,
at room temperature for at least 3 hours.
- Dipping Sauce: Thoroughly whisk together the mustard, honey,
Worcestershire sauce and hot sauce; reserve, tightly covered, in the refrigerator.
Return sauce to room temperature before serving.
- Prepare onion rings: Heat oven to 200 degrees 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 degrees 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 onion rings in oven; keep
warm for up to 1 to 2 hours.
- Continue until all the onion rings have been used.
- Serve with dipping sauce.
Makes 6 servings
Source: OSO Sweet Onions