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Beer-Battered Onion Rings


Here's a delicious recipe that is quite easy to make. Enjoy!

2 large Vidalia onions, peeled and sliced 1/2 inch thick
1 bottle dark beer
2 teaspoons cider vinegar
2 quarts canola oil
1 cup flour
1 cup cornstarch
1 teaspoon baking soda
1/2 teaspoons seasoned salt
1/2 teaspoons pepper

Dipping Sauce:
1/2 cup mayonnaise
1/3 cup ketchup
2 tablespoons horseradish
1/2 teaspoon paprika
1/4 teaspoon seasoned salt
1/4 teaspoon oregano
1/4 teaspoon ground black pepper

In large bowl, combine beer and vinegar in a large bowl. Add onion rounds to brine and refrigerate for 30-60 minutes.

Meanwhile, prepare dipping sauce: In a small bowl, mix together mayonnaise, ketchup, horseradish, paprika, seasoned salt, oregano, and black pepper. Set aside until time to serve.

Line baking sheet with several layers of paper towels. Add oil to Dutch oven and heat over medium high heat to 350 degrees.

In large bowl combine flour, cornstarch, baking soda, salt, and pepper. Drain beer mixture into bowl and whisk together until batter falls from whisk in steady stream. Pat onion rings dry with paper towels. Transfer 1/3 of rings to beer batter. Carefully transfer rings to hot oil. Fry until rings are golden brown and crisp, about 2 minutes, flipping halfway through frying. Drain rings on prepared baking sheet. Season with more seasoned salt and black pepper. Keep warm in oven. Return oil to 350 degrees and repeat until all rings are cooked. Serves 4-6.
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