Sometimes being bad can be oh-so-good! (I’m channeling my inner-southern girl today.) This slippery slope may have been inspired by a recent episode of Paula Dean and Tricia Yearwood frying up hush puppies; maybe it was David Lebovitz posting Hooter’s Onion Rings from Paris; or maybe it was the thought of cooking with beer. Whatever it was, we did it, we ate it, and we loved it. I don’t often fry but if I’m going to do it, I’m going to do it right.
I’ve been collecting onion ring recipes for a long, long time. My husband asked me to make some a year ago so see honey, I didn’t forget! He claims to be some sort of onion ring connoisseur having eaten them from coast to coast.
Being an organized recipe hoarder really helps when you’re looking for inspiration. I pulled out my pile and researched recipes looking for just the right combination of spices and ingredients. A full flavored beer that is also light and crisp made all the difference.
Don’t skimp on the freshly ground pepper – it seals the deal on these flavorful bites of sweet onion. Traveling husband declared these delicious with a nice, slightly spicy beer batter. Well bless your heart and thank ya honey
|Beer Battered Onion Rings|
2 cups unbleached, all-purpose flour, divided
1 cup beer (I used Stella Artois, a Belgium imported beer)
1 teaspoon freshly ground black pepper
1/2 teaspoon Cayenne Pepper
1/2 teaspoon salt
2 small to medium sweet onions, peeled and cut into 1/3 inch thick rings
1 tablespoon Sriracha Sauce
Peanut oil for cooking the onion rings
Mix 1 cup of flour, black pepper, Cayenne, and salt together in a medium sized bowl. Stir in the beer and Sriracha sauce and blend until combined. Cover the bowl with plastic wrap and allow the mixture to rest at room temperature for 1 hour.
In a large, high sided skillet or saucepan, heat 2 inches of peanut oil until hot – about 350 – 370 degrees.
Add the remaining flour to a large zip lock bag, bowl or plate and toss the sliced onions rings in the flour. Dip the onion rings in the batter and fry in small batches taking care not to crowd the pan. Cook until they browned on both sides and remove to a rack lined with paper towels to drain. Sprinkle with a little salt and serve immediately.
Special Dipping Sauce
1/2 cup olive oil mayonnaise
1 teaspoon mustard
1 tablespoon Dijon mustard
2 tablespoons honey
1 teaspoon fresh lemon juice
2 tablespoons BBQ sauce
1 teaspoon Sriracha sauce
Combine all ingredients together in a small bowl. Cover and refrigerate several hours, or overnight for all the flavors to blend. Serve with rings, burgers, or chicken. Adjust Sriracha or your favorite hot sauce according to taste.
(Onion rings adapted from The Hooters Cookbook via David Lebovitz and the Sauce recipe was slightly adapted from one posted on Allrecipes)
We’re still on our vacation adventure far, far away so please forgive me for not being able to visit your beautiful blogs this week. I’m not sure how easily we’ll be able to access the Internet so I promise to catch up next week. I can’t wait to share our adventure photos with you!
Have a lovely weekend and thanks so much for stopping by!