To make the dip, whisk together the mayonnaise, mustard and beer. Season with a little black pepper and set aside.
Heat the oil to 365 degrees over a medium heat, in a pan at least 3 inches deep.
In a bowl, whisk together the flour, rosemary, garlic, paprika, salt and pepper.
Peel the onions and slice into thick rings. Set the smaller inner rings to the side in case you don't want to use them. Add the beer to the flour mixture and whisk until all of the lumps have disappeared. It should be resemble a pancake batter consistency. Have a baking tray beside your pan lined with paper towel.
Once the oil is at the correct temperature, dip one ring at a time into the batter shaking off the excess.
Gently drop the onion ring into the oil and repeat until you have no more room left in the pan. don't overcrowd or they may stick together. Cook the onion rings for about 1-2 minutes each side or until golden brown. Using tongs, transfer the cooked rings from the oil to the paper towel and let them drain for a few minutes. Season them with some more salt and rosemary if desired.
Repeat the process until you have cooked as many as you need.
Recipe Notes: Check the temperature of the oil frequently especially before adding more rings to cook, and adjust the heat to keep it at or around 365 degrees. You can keep the cooked onion rings warm in a low set oven until you're ready to serve them.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (394g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 2050 (95%)|
|Amt Per Serving||% DV|
|Total Fat 227.8g||304 %|
|Saturated Fat 17.1g||85 %|
|Monounsaturated Fat 141.9g|
|Polyunsanturated Fat 63.2g|
|Cholesterol 3.5mg||1 %|
|Sodium 192.8mg||7 %|
|Potassium 170.2mg||4 %|
|Total Carbohydrate 26.3g||8 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 24.2g|
|Protein 3.6g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2150
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