Oh My. The goodness that you can get from this:
Combined with this:
These are so good. Here’s what you’ll need:
2 1/2 cups of flour
1 and 2/3 bottles of dark beer (I use Shiner Bock and believe it makes the BEST batter)
3 tablespoons of Tony Chachere’s Creole Seasoning, plus more for salting onions once cooked
1/2 tablespoon of Cayenne pepper
2-3 large yellow onions, sliced and separated in rings (Vidalia works best)
2 quarts of vegetable oil for frying
I like to slice my onions thick, and typically I pop out the smallish ends and save them for another dish.
Here’s what you’ll do:
Whisk together dry ingredients
Add one beer, and then as much of the second beer as you need to reach the consistency of pancake batter.
Dip onions in batter and cook until golden. Shake off excess oil.
If desired, salt again with more Creole Seasoning. They’re excellent both ways!
Here’s what they’ll look like finished:
Good stuff, right? This will make a plate big enough to serve 6-8 people.
Like any good Southerner, I serve them with ranch dressing, but it doesn’t stop these crazy South Dakotans from eating them with no sauce, or *gasp* (at the horror), KETCHUP!
I’m just kidding, y’all. They’re great no matter how you serve them!
Happy Onion Ringing and Happy Trails!