Beer Battered Onion Rings With Cajun Dipping Sauce Recipes

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:

• 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 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:

• 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:

• Heat VEGETABLE OIL in deep fryer or heavy saucepan to 375*; oil should be about 1 1/2 inches deep.
• Prepare Cajun Dipping Sauce by stirring until all ingredients are blended; set aside.
• Toss onion rings and 1/4 cup Bisquick.
• Stir remaining 2 cups Bisquick, beer, salt and eggs until smooth.
• (If batter seems too thick, add more beer, 1 tablespoon at a time, until it reaches the desired consistency).
• Dip onion rings, a few at a time, into batter.
• Fry about 2 minutes, turning each ring after 1 minute, until golden brown; drain well.
• Serve hot with Cajun Dipping Sauce.

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!