Side Dish Recipes
Beer Battered Onion Rings with
Creole Mustard Dipping Sauce
Yield: 6 servings
Ingredients
Batter and Onions
- 1 1/2 cups all-purpose flour
- 1 1/2 cups beer, chilled or at room temperature
- 2 sweet onions
- Vegetable oil for deep frying
Dipping Sauce
- 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
Instructions
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.
Onion Rings
- Heat oven to 200 degrees F. Line a baking sheet or jellyroll 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.
Attribution
OSO Sweet Onions