Beer Battered Onion Rings Wcajun Dipping Sauce Recipes

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.

Steps:

• In a large pot over medium-high heat, bring 3 inches (8 cm) of oil to 375˚F (190˚C).
• Peel and cut onions crosswise into ½ (1 ⅓ cm) inch slices.
• Separate into rings and place in a large bowl with ice water while you prepare the batter.
• In a medium mixing bowl, whisk together 1 cup flour (125 g), salt, white pepper, and baking powder.
• Whisk in beer and 2 tablespoons of ice water until just combined.
• In a separate bowl, add the remaining 1 cup (125 g) of flour.
• Remove the rings from the ice water bath and pat dry. Coat the rings first in the flour then in the batter, allowing any excess to drip off.
• Working in batches, transfer battered rings to hot oil to cook for 2 to 3 minutes, or until golden brown.
• Transfer to a paper towel lined rack to drain. Sprinkle with salt.
• Enjoy!

Steps:

• 1. Heat oil (1 1/2 inches) in deep fryer or heavy 3-quart saucepan to 375°. Make Cajun Dipping Sauce. Toss onion rings and 1/4 cup of the Bisquick.2. Stir remaining 2 cups Bisquick, the beer, salt and eggs until smooth. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency.) Dip onion rings, a few at a time, into batter, letting excess drip into bowl.3. Fry about 2 minutes, turning with fork after 1 minute, until golden brown drain on paper towels. Serve hot with dipping sauce. Cajun Dipping Sauce1/2 cup mayonnaise or salad dressing1/2 cup sour cream1/4 cup chili sauce1 teaspoon prepared horseradish1/4 teaspoon ground red pepper (cayenne)Stir all ingredients until blended.HIGH ALTITUDE (3500 to 6500 feet): No changes.NUTRITION FACTS: 1 Serving: Calories 465 (Calories from Fat 305) Fat 34g (Saturated 8g) Cholesterol 90mg Sodium 1270mg Carbohydrate 35g (Dietary Fiber 1g) Protein 6g % DAILY VALUE: Vitamin A 8% Vitamin C 2% Calcium 12% Iron 10% DIET EXCHANGES: 1 Starch 1 Vegetable 7 FatBETTY'S TIP: Nobody likes soggy onion rings. To keep your rings crispy and crunchy, make sure the oil is up to temperature (375°) before you begin frying. If you fry a large batch of rings, you may have to wait a few minutes for the oil to heat up before you begin again. The only way to really tell if the temperature is right is to use a special deep-fat or candy thermometer.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• In a Dutch oven heat oil to 350 degrees F.
• In a food processor combine sour cream, mayonnaise, sun-dried tomatoes, red bell peppers, lime juice, 1/2 teaspoon pepper, 1 teaspoon salt, white wine and minced garlic, cover and refrigerate for 1 hour.
• Cut onions 1/2-inch thick, remove dark exterior of onions, separate into rings and soak in buttermilk for 1 hour.
• Combine 1 cup of flour, remaining salt, pepper, and garlic, mix thoroughly. In a medium bowl combine beer and 1 cup of flour, mix thoroughly.
• Remove onion rings from buttermilk, shake off excess, dredge in flour, shake off excess, then dip in beer batter. Drop some onion rings in oil and continue process, being sure not to crowd rings as they will stick together. When golden, remove and let drain on paper towels.
• Garnish with Parmesan.

Steps:

• In a shallow bowl combine flour, egg, parsley, garlic powder, oregano, salt and pepper. Gradually add beer, stirring, until a thick batter forms. Add more or less beer depending on the desired consistency of the batter.
• In a heavy frying pan heat oil (adjust amount, depending on the size of your pan, so that you have a couple of inches of oil) over medium-high heat. When oil is hot, dip onions in batter and fry, turning once to brown evenly on both sides. Drain on paper towels.

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!

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.