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Beer Battered Onion Rings & Ranch Dip

Yield: About 4 servings

Ingredients

For Onion Rings:

2 large sweet yellow onions
1 cup (140 g) Cup4Cup Multipurpose Flour
1 teaspoon kosher salt
1 12-ounce gluten free beer, cold
1 cup Cup4Cup, for dredging

For Buttermilk Dipping Sauce:

1 cup cold buttermilk
½ cup sour cream
¼ cup mayonnaise
2 tablespoons lemon juice
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt

Instructions

  1. In a large dutch oven or heavy bottomed sauce pan, heat about 3 inches of oil over medium-high heat. Heat the oil to 350°F; this is the ideal temperature for frying. Line a baking sheet with paper towels and set aside.
  2. Peel the onions, cut them into half-inch rounds and separate them into rings.
  3. In a medium, shallow bowl, mix together 1 cup Cup4Cup flour with the salt. Slowly pour in the beer and whisk until it forms a smooth batter. The consistency should be like thick pancake batter. The batter may thicken up over time and that’s ok, it will still be good to use.
  4. Place the other cup of Cup4Cup flour into a small bowl. This is the flour for dredging.
  5. Set up your frying station, set bowl of plain flour and the bowl of beer batter next to one another. Place the paper towel lined sheet tray near the pot of hot oil.
  6. Once the oil is at 350°F, you can begin to fry. Place a few onion rings in the bowl of plain flour and toss to coat. Next, place them in the beer batter and coat evenly. Immediately drop them into the hot oil. Be careful not to overcrowd the pot or they will stick together. Fry until they are golden brown, flipping about halfway through.
  7. Remove the onion rings with a slotted spoon or a spider strainer onto the baking tray lined with paper towels. Season with a pinch of kosher salt.
  8. An oil temperature between 300- 350°F is ideal. Allow the oil to come back up to temperature before frying the next batch. Repeat the above steps until all onion rings are fried.
  9. You may reheat the onion rings before serving in a 350°F oven for 5 minutes. Serve with the buttermilk dipping sauce.
  10. To make the buttermilk dipping sauce, combine all ingredients together in a bowl and whisk to combine. Refrigerate until needed.