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A perfect side dish or appetizer that goes great for any game day fare.
Start by taking apart your onions. After peeling and slicing, pop out the rings from each slice. If they break, don’t worry. Broken rings are just as delicious. Add the rings into a large bowl, and add in the buttermilk. Toss to coat the onions in the buttermilk and set the bowl aside.
Next, add one cup of the flour to a bowl. Add in the salt, peppers, and garlic powder. Give that a good mix.
Next add the oil to a medium sized pot and bring that to a medium to medium-high heat. Your goal is to shoot for 350 F using a thermometer.
Get another bowl ready, and toss in the remaining cup of flour. Add the cold beer, and whisk until you have a smooth batter.
Once the oil is heated, drain the buttermilk off of the onions.
Add the onions, about six or so at a time into the seasoned flour. Shake off any excess flour, then toss them into the beer batter.
Gently add them to the hot oil, being careful not to overcrowd the pan as they will stick together. You’ll want to do this in batches.
Cook the onions until they are golden brown, about 3-4 minutes. Remove them from the hot oil with your kitchen spider or slotted spoon, and set them on some paper towels to remove any excess oil. Season with a bit of salt. Repeat this process until all of the onions are cooked.
Make holiday entertaining special with this kicked-up version of a classic Brie en Croute.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!