The Pioneer Woman Tasty Kitchen
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Onion Rings with Spicy Dipping Sauce

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Level: Easy

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Description

Sweet onions dipped in a beer batter and fried to crispy perfection. Sometimes it’s good to be bad.

Note: The sauce is best if prepared several hours ahead of time, so plan ahead!

Ingredients

  • FOR THE SPICY DIPPING SAUCE:
  • ½ cups Olive Oil Based Mayonnaise
  • 1 teaspoon Prepared Mustard
  • 1 Tablespoon Dijon Mustard
  • 2 Tablespoons Honey
  • 1 teaspoon Fresh Lemon Juice
  • 2 Tablespoons BBQ Sauce
  • 1 teaspoon Sriracha Sauce
  • FOR THE RINGS:
  • 2 cups Unbleached All-purpose Flour, Divided
  • 1 teaspoon Fresh Ground Pepper
  • ½ teaspoons Cayenne Pepper
  • ½ teaspoons Salt
  • 1 cup Beer (I Used Stella Artois)
  • 1 Tablespoon Sriracha Sauce
  • 2 whole Small To Medium Sweet Onions, Peeled And Cut Into 1/3 Inch Rings
  • Peanut Oil For Cooking The Onion Rings

Preparation

For the special dipping sauce:
Combine all ingredients in a small bowl. Cover and refrigerate several hours, or overnight for all the flavors to blend. Serve with rings, burgers, or chicken. Adjust Sriracha or your favorite hot sauce according to taste.

For the onion rings:
Mix 1 cup of flour, black pepper, cayenne, and salt together in a medium sized bowl. Stir in the beer and Sriracha sauce and blend until combined. Cover the bowl with plastic wrap and allow the mixture to rest at room temperature for 1 hour.

In a large, high sided skillet or saucepan, heat 2 inches of peanut oil until hot, about 350-370 F.

Add the remaining flour into a large zip lock bag, bowl or plate and toss the sliced onions rings in the flour. Then dip the onion rings in the batter and fry them in small batches taking care not to crowd the pan. Cook until they browned on both sides then use a slotted spoon or kitchen spider to remove them to a rack lined with paper towels to drain. Sprinkle with a little salt and serve immediately while you finish frying the rest.

(Onion rings recipe was adapted from The Hooters Cookbook via David Lebovitz and the sauce recipe was slightly adapted from one posted on Allrecipes.)

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