Beer Battered Onion Rings with Horshradish Sauce
emily ramella
ingredients
- 4 cups canola oil or peanut oil
- 1 cup sour cream
- 3/4 cup mayonnaise
- 3 tablespoons sun-dried tomatoes
- 1/4 cup red bell peppers, roasted
- 1 tablespoon lime juice
- 1 1/2 teaspoons pepper, fresh cracked
- 2 teaspoons salt
- 3 tablespoons white wine
- 1 tablespoon garlic, minced
- 2 yellow onions, sweeter the better, Vidalia or Texas sweets
- 2 cups buttermilk
- 2 cups all-purpose flour, divided
- 1 teaspoon garlic, granulated
- 12 ounces beer, medium body
- 3 tablespoons grated Parmesan
- Horseradish Sauce:
- 1 cup ketchup (recommended: Heinz)
- 2 cups mayonnaise
- 4 tablespoons prepared horseradish sauce
- 1/2 lemon, juiced
directions
- 1
In a Dutch oven heat oil to 350 degrees F.
- 2
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.
- 3
Cut onions 1/2-inch thick, remove dark exterior of onions, separate into rings and soak in buttermilk for 1 hour.
- 4
Combine 1 cup of flour, remaining salt, pepper, and garlic, mix thoroughly.
- 5
In a medium bowl combine beer and 1 cup of flour, mix thoroughly.
- 6
Remove onion rings from buttermilk, shake off excess, dredge in flour, shake off excess, then dip in beer batter.
- 7
Drop some onion rings in oil and continue process, being sure not to crowd rings as they will stick together.
- 8
When golden, remove and let drain on paper towels.
- 9
Garnish with Parmesan.
- 10
Horseradish Sauce:
- 11
Combine all ingredients together in a mixing bowl.
- 12
Transfer to an airtight container and refrigerate until ready to use.
Source: emily ramella
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