Beer Battered Onion Rings with
Creole Mustard Dipping Sauce
Batter and Onions
1 1/2 cups flour
1 1/2 cups beer, chilled or at room temperature
2 sweet onions
Vegetable oil for deep frying
3/4 cup Creole mustard or other spicy, whole-grained mustard
1/3 cup honey
1 1/2 tablespoons Worcestershire sauce
1/4 teaspoon Louisiana hot sauce or to taste
Batter: Thoroughly whisk together flour and beer. Let the batter stand, covered,
at room temperature for at least 3 hours.
Meanwhile, prepare dipping sauce. Thoroughly whisk together the mustard, honey,
Worcestershire sauce and hot sauce; reserve, tightly covered, in the refrigerator.
Return sauce to room temperature before serving.
Prepare onion rings: Heat oven to 200 degrees F. Line a baking sheet or jelly
roll pan with paper toweling; reserve.
Slice onions 1/4 inch thick. Separate into rings; reserve.
Pour 3 inches of oil into a large frying pan; heat to 375 degrees F.
With metal tongs, dip a few onion rings into batter, then carefully put them
into the hot oil. Fry, turning the rings a couple of times until golden brown. Remove
from oil, put rings on the reserved towel-lined pan. Put onion rings in oven; keep
warm for up to 1 to 2 hours.
Continue until all the onion rings have been used.