Beer Battered Onion Rings

Golden Beer Battered Onion Rings complimented with a Creole Mustard Dipping sauce.

Last night as I stood in the kitchen pondering what I could possibly make for a Valentines Day treat, nothing came to mind. I am however of the belief that if I think hard enough there is always some thing. So just like Violet Baudelaire, the eldest child in Lemony Snicket's A Series of Unfortunate Events, I tied a string in my hair and voila'.......beer battered onion rings.

For the Batter:

I have tried making this batter with a variety of different beers, even using a hand crafted IPA my brother in law brews but have found the best results come from an inexpensive light beer.

• 1 cup flour
• 1 cup beer 

 Mix well,cover, and let rest 1 hour

For the Rings:

1 medium sized onion will yield 2 generous servings.

There are many thoughts as to which type of onions make the best rings. Maui Sweet Onions are preferred by many, I typically use whatever is readily available. Remove ends and skins from the onions and cut into 1"slices. Separate the rings discarding pieces that are too small and also the thin membrane from between the layers of the onion. Place the separated rings in a plastic bag with 2 tablespoons of corn starch and shake to coat rings.

Frying:

Pour 1 1/2" of oil into a large heavy skillet. There are many different oils available for frying and some definitely work better than others. Peanut Oil is one of the best for deep frying, but a vegetable oil will work very well and is normally on hand.  Heat the oil slowly over medium heat until it reaches about 370 degrees. The oil should shimmer but not smoke. I like to do a "test" ring once the oil is hot, this gives me a chance to adjust the heat if needed. 

Use one hand to place the coated rings into the batter and the other to turn, coat, and shake off the excess batter. (This will keep you hands from turning into clubs) Drop the coated rings carefully into the oil. Fry the rings until a golden color starts to appear around the edges, about 2 minutes. Turn the rings carefully to avoid splattering by using a kitchen spider or tongs, cooking for another 2 minutes. I rely on the color of the batter more than cooking time to determine if the rings are done.  Place the rings on a wire rack over baking sheet to drain excess grease and hold.  You can keep the rings hot under a heat lamp or an oven at 200 degrees.

For the Creole Mustard Dipping Sauce:

I like it spicy but you can always adjust the amount of hot sauce or any other ingredient to taste. 

• 3 tablespoons ranch dressing
• 3 tablespoons mayonnaise
• 2 tablespoons spicy mustard
• 1/4 teaspoon Cajun seasoning
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 2 teaspoons dry mustard
• 3-5 dashes of Tabasco
• Pinch of salt

In a small bowl, combine all ingredients. Makes about 2/3 cup.

Enjoy!!

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