Onion Rings

Katie

ingredients

Onion Rings:
4 Vidalia onions , cut into fourths
4 cups batter (see recipe below)
Canola oil
Salt
Onion Ring Batter:
1 cup beer (dark ale works great)
1 cup buttermilk
1 egg
2 cups flour
1 Tbsp. salt
1 Tbsp. paprika
1/2 Tbsp. Old Bay seasoning
1 Tbsp. sea salt
1 tsp. cumin
Pinch of black pepper
Pinch of cayenne pepper
Herb Mayonnaise Dipping Sauce:
1 cup mayonnaise
1/3 cup chopped mint
1/3 cup chopped Thai basil
1/3 cup chopped cilantro
2 Tbsp. sea salt
Sriracha Mayonnaise Dipping Sauce:
2 cups mayonnaise
1/2 cup Sriracha sauce (you can find this at a local grocery store; it’s a hot sauce)
2 Tbsp. condensed milk
1 Tbsp. sea salt

1
To make onion rings: Keep 1 cup of flour aside.
2
Mix the rest of the dry ingredients into one bowl.
3
In another bowl, mix beer, buttermilk and eggs.
4
Slowly incorporate dry ingredients into wet mix and whisk to prevent lumps.
5
Refrigerate until needed—this can be made one day in advance.
6
Heat oil in a frying pan till 350°. Check with a thermometer or just test by dropping a little water in oil until sizzles. Be careful not to make a huge splash.
7
To prepare petals, toss onions in a bowl with 1 cup of flour, coat well and shake off excess.
8
Then, place onion into bowl filled with batter and coat well.
9
Slowly add petals 1 by 1 into oil.
10
Don’t overcrowd to prevent overflow of oil.
11
Cook until golden brown and crispy. Strain onto a plate with paper towels.
12
Season with salt and pepper.
13
To make Herb Mayonnaise: In a food processor, pour mayonnaise and all herbs with sea salt.
14
Mix for 2 to 3 minutes until all ingredients are well blended. Serve as a dipping sauce to onion rings or fries.
15
To make Sriracha Mayonnaise: In a food processor, pour mayonnaise, Sriracha, condensed milk and salt.
16
Mix for 2 to 3 minutes until thick and creamy. Don’t overmix. Serve as a dipping sauce to onion rings or fries.