Beer-battered onion rings

Votes: 1

Time: 1 hour 20 min.
Complexity: easily
Servings: 6 - 8

Few can resist these crispy onion rings. They're delicious even without the sauce. The crispy outer crust, made of beer batter, is light, airy, and crispy, and doesn't crumble when bitten into. The roasted bell pepper flavor in the dip intensifies over time. The sauce itself can be used not only with the rings, but also with vegetables and in sandwiches.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Onion rings with batter

2 onions
2 cups of sour milk
2 cups flour, divided into portions
1 teaspoon granulated garlic
350 ml of beer
3 tbsp finely grated Parmesan

Dip sauce

4 tbsp. vegetable oil
1 cup sour cream
3/4 cup mayonnaise
3 tablespoons sun-dried tomatoes
1/4 cup roasted red bell pepper
1 tbsp lime juice
1.5 tsp coarsely ground black pepper
2 teaspoons of salt
3 tbsp. white wine
1 tbsp garlic, minced

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

In a food processor, combine sour cream, mayonnaise, sun-dried tomatoes, red bell pepper, lime juice, 1/2 teaspoon black pepper, 1 teaspoon salt, white wine, and minced garlic. Cover and refrigerate the sauce for 1 hour.
Cut the onion into 1 cm thick circles, remove the outer dark layer, separate into rings and soak in sour milk for 1 hour.

In a thick-walled saucepan, heat vegetable oil to 180°C.
Combine 1 cup of flour, the remaining salt, pepper, and garlic, and mix thoroughly. Do the same in a medium bowl with the beer and 1 cup of flour.
Remove the onion rings from the sour milk and shake them dry. Dredge them in flour, shake off any excess, then dip them in the beer batter. Drop individual rings into the vegetable oil. Continue frying, being careful not to fry too many at once to prevent the rings from sticking together.
When they turn golden, remove and leave on paper towels to absorb excess fat.

Garnish the onion rings with Parmesan cheese.