Beer Batter Torpedo Onion Rings With Point Reyes B... |
|
 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
These are some SERIOUS onion rings. We were joking around that they should be called onion doughnuts! The blue cheese dip is so delicious with them. Forget about healthy for a little while and fry these babies up! Read more ! :-) Ingredients:
1 extra large torpedo onion (red onion/sweet yellow onions is fine) |
milk, for soaking |
beer batter |
2 cups all-purpose flour |
1 tablespoon baking powder |
1 teaspoon kosher salt |
1 large egg, lightly beaten |
1 (12-ounce) bottle of good quality beer (i used anchor steam) |
blue cheese dip |
1 cup light sour cream |
1/2 cup best foods (hellmans) mayonnaise |
1/4 cup blue cheese, finely crumbled (point reyes prefered) |
1 tablespoons fresh chives, chopped |
1 tablespoon fresh parsely, finely chopped |
squeeze of fresh lemon juice |
canola oil or peanut oil, for frying |
Directions:
1. For Dip:
2. Mix all ingredients together in bowl and chill until ready to serve.
3. Onion Rings:
4. In a Dutch oven heat oil to 350 degrees F.
5. Cut onions 1 inch thick, remove dark exterior of onions, separate into rings and soak in shallow baking dish with milk (enough to just cover them) for 1 hour (this mellows out the bite of the onion).
6. In a large mixing bowl, combine the flour, baking powder, salt, and egg. Pour in the beer and whisk to a smooth batter (don't over mix). See Photo
7. Drain the milk from the onions. Dip each onion ring into the batter, letting the excess drip off. Carefully add rings to the hot oil. Fry for 4 to 5 minutes until crispy and brown, turning them over as needed. Drain the rings on paper towels, garnish with additional parsely (if desired) and serve with blue cheese dipping sauce.
|
|