For a complete set of how to photos and an in depth article on these treats, please see my September 16, 2010 blog on www.theardentcook.com.
This is what I refer to as a no recipe, recipe – so here is what you need.
Onion of your choice
Flour, salt and pepper
Vegetable oil for frying
Chipotle Dipping Sauce (below)
Peel the onion and cut into 1/3 to 1/2 inch slices. Use as many rings as desired from each slice. I don’t use the really little ones.
Put the flour, which has salt and pepper added to it on a plate, the beer in a flattish bowl and the panko crumbs on a plate. Line them up like this: Flour, beer and crumbs left to right. Take an onion ring and bury it in the flour, patting the flour on it. Shake off the excess flour (not much will stick). Move it to the beer bowl and submerge it. Because these are rings, it is easy to pick the ring up on a fork if you don’t want to use your hand and put it back into the flour patting it again to get the flour to adhere; shake off the excess flour. It will look lumpy at this point and that is fine. Put it back into the beer and finally into the panko crumbs, patting them on securely. Place on a cookie sheet until frying. Do not stack on top of each other.
Heat the oil to 350 degrees and fry the rings on both sides to a golden brown.
Do not crowd the pan. If the oil gets too hot, remove it briefly from the heat and then
These may be held for an hour or two in a 150 degree oven.
1/2 cup mayonnaise
2 teaspoon chipotle peppers finely chopped or to taste
1 teaspoon adobo sauce from the chipotles
1 tablespoon lime juice
2 teaspoons cilantro, finely chopped
Whisk all together. This is best made several hours or days before.
This is also an excellent dressing for cole slaw.