Beer Battered Onion Rings Wcajun Dipping Sauce Food

CAJUN BEER-BATTERED ONION RINGS

Steps:

• Place the onion rings in a large bowl of ice water; let stand for 35 minutes.
• Drain then place on paper towels; pat dry well.
• In a bowl combine flour with Cajun seasoning, baking powder, salt and cornmeal; mix to combine.
• Add in the beer and egg; stir until thoroughly blended and smooth; chill for 20 minutes.
• Dip the onion rings into the batter coating well on both sides.
• Heat 3-inches oil in a Dutch oven to 375 degrees.
• Drop the onion rings a few at a time into hot oil and fry until golden brown on both sides.
• Drain and serve immediately.
• Delicious!

BEER BATTERED ONION RINGS AND CAJUN DIP

Steps:

• To make the dip, mix the mayonnaise, ketchup, horseradish, paprika, black pepper, garlic powder, salt and cayenne pepper.
• Peel the onion and slice it about 1 cm thick. Separate each ring and toss with the 1/4 cup of flour.
• In a bowl mix the 1 cup flour, with the corn starch, baking powder, baking soda and salt. Stir in the beer until it creates a smooth batter.
• Heat the oil to 375F. Dip the onions, one ring at a time, in the batter then slowly drop in the hot oil. After about 45 seconds, flip the ring to the other side. The onion rings should be a golden brown on each side. Do not cook more than 4 or 5 onion rings at a time or they will bunch together.
• Drain on paper towels. Serve with the dipping sauce.

BEER-BATTERED ONION RINGS

Steps:

• Whisk together the flour, granulated garlic, cayenne and 1 tablespoon each salt and black pepper in a large bowl until well blended. In a separate large bowl, whisk together the buttermilk, milk and beer.
• Dunk the onion rings in the beer mixture and then toss in the flour mixture to coat evenly. Shake off the excess flour and lay the rings on a baking sheet. Let sit for 30 minutes.
• Meanwhile, fill a heavy pot with 3 inches of vegetable oil and heat to 350 degrees F. Sift the flour mixture to remove any clumps.
• Dunk the onions a second time in the buttermilk and toss in the flour. Shake off any excess flour before dropping the rings into the hot oil. Fry until golden, 1 to 2 minutes per side. Drain on paper towels. Serve with your favorite dipping sauce.

BEER-BATTERED ONION RINGS

Steps:

• Preheat oven to 250°F. Set two cooling racks over two rimmed baking sheets.
• Cut onions crosswise into 1/2-inch thick slices and separate into rings. Reserve small inner rings for another use. Add 1 cup flour to a large bowl. Toss rings in flour and let sit 30 minutes.
• When ready to fry, whisk together remaining 2 cups flour, cornstarch, garlic and onion powder, cayenne, sugar and salt in a large bowl. In another large bowl, whisk together the beer, water, and egg. Gradually whisk the dry mixture to the wet mixture.
• Heat an inch of oil in a large pot over medium-high heat until it registers 350°F on a deep fry/candy thermometer. Working in batches to prevent crowding, dredge the onion rings in the batter and immediately drop into the oil. Cook onion rings, turning once, until golden, about 3 minutes total. Transfer cooked rings to the cooling racks set over the baking sheets. Sprinkle with salt and keep warm in oven while frying remaining batches.

BEER-BATTERED ONION RINGS

Steps:

• In a small bowl, combine the first 5 ingredients; set aside., In a shallow bowl, whisk flour and beer until smooth. Let stand 20 minutes. Cut onions into 1/4-in. slices; separate into rings. Dip onion rings in flour mixture. , In an electric skillet, heat 1 in. oil to 375°. Fry onion rings, a few at a time, until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve immediately with Creole mustard sauce.