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

1. Thoroughly whisk together flour and beer. Let the batter stand, covered, at room temperature for at least 3 hours.

Dipping Sauce

1. 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

1. Heat oven to 200 degrees F. Line a baking sheet or jellyroll pan with paper toweling; reserve.
2. Slice onions 1/4 inch thick. Separate into rings; reserve.
3. Pour 3 inches of oil into a large frying pan; heat to 375 degrees F.
4. 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.
5. Continue until all the onion rings have been used.
6. Serve with dipping sauce.

Attribution

OSO Sweet Onions