These Beer-Battered Onion Rings made with Creole seasoning and beer batter mixture are a special treat!
Beer-Battered Onion Rings
Makes 10 to 12 servings
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- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon Creole seasoning
- 1 (12-ounce) bottle beer
- 3 large onions, sliced ½ inch thick and rings separated
- Vegetable oil, for frying
- ¾ cup sour cream
- ½ cup mayonnaise
- ¼ cup chopped fresh parsley
- 3 tablespoons buttermilk
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Preheat oven to 200°. Line a large rimmed baking sheet with paper towels. Place a wire rack on another large rimmed baking sheet.
- In a medium bowl, whisk together flour, salt, and Creole seasoning; whisk in beer until smooth.
- In a large Dutch oven, pour oil to a depth of 3 inches, and heat over medium-high heat until a deep-fry thermometer registers 375°.
- Working in batches, dip onion rings into batter, letting excess drip off. Carefully lower onions into hot oil, and fry for 2 to 4 minutes or until golden brown. Let drain on paper towels, then transfer to wire rack on pan; transfer rack on pan to oven to keep onion rings warm before serving.
- In a small bowl, stir together sour cream and all remaining ingredients; serve with onion rings.
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