Ingredients
- Dipping Sauce:
- 1 cup mayonnaise
- 1/4 cup ketchup
- 2 Tbsp horseradish
- 1/4 tsp paprika
- 1 tsp fresh dill, chopped
- .............................................
- Onion Rings:
- Canola oil, for frying
- 2 cups all-purpose flour
- 1 egg, lightly beaten
- 2 teaspoon garlic powder
- 2 teaspoon dried oregano
- 1/8 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 (12-oz) bottle of beer
- 3 large onions, preferably Vidalia, sliced into 1/4'' rings and separated
Preparation
Step 1
To prepare the dipping sauce, whisk together the mayonnaise, ketchup, horseradish, paprika, and dill in a small bowl. Set aside while cooking the onion rings.
To prepare the onion rings, clip a deep-frying thermometer to the side of a heavy, deep pot. Add 2'' of canola oil to the pot and slowly heat the oil to 350°F. While the oil is heating, whisk together the flour, egg, garlic powder, oregano, cayenne, salt, and black pepper in a bowl. Gradually whisk in the beer, stirring until a thick batter forms.
Dredge the onion slices in the batter. Using tongs, add four or five onion rings to the hot oil and fry for 1-2 minutes, until golden brown. Turn them halfway through cooking. (Cook the onion rings in batches or the oil won't stay hot and the onion rings will be soggy rather than crisp.) Again, using tongs, remove the fried onions to a wire rack or paper towels to drain. Cook the remaining batter-dipped onion rings. Serve hot with the dipping sauce.