My new favorite catch phrase:
WANKER WHIPPING UP FEAR
Thank-you, Michael D. Higgins!
WHIPPING UP FEAR Fried Onions in Beer
Whip these up and have no fear…the party will be on, and they WON'T be serving TEA!
2 cups buttermilk
2 large Vidalia onions, peeled, cut into ½-inch thick slices, separated into rings
2 cups flour
2 tsp. cornstarch
1 tsp. baking powder
1 tsp. garlic powder
1 tsp. Kosher salt
¼ tsp. cayenne pepper
1 bottle (12 oz.) dark extra stout beer (i.e., Guinness)
Hot oil or shortening for frying (1-1/2 qt.)
Ranch dressing for dipping
Pour buttermilk over onions in shallow dish, turning to coat. Refrigerate 30 minutes. Meanwhile, whisk 2 cups flour, cornstarch, baking powder, garlic powder, salt and pepper with beer.
Drain onions in colander; discard buttermilk.
Place bowl of batter to left of fryer, and a paper towel-lined baking sheet to the right. Heat oven to 225°F.
Dip onion rings in batter to coat, shaking of excess. Fry onion rings in hot oil (350-375°F) 2 to 3 minutes in batches of 5 or 6 until golden brown. Transfer fried rings to towel-lined baking sheet, and store in oven between batches to keep warm.
Serve with ranch dressing.