Crispy Vidalia Onion Rings & Assorted Vegetables with Chili Lime Dipping Sauce
- Total Time: 30 minutes + resting time
- Yield: 4 servings 1x
- Category: Appetizer
Ingredients
Scale
- 2 large Vidalia onions, cut into 1/4-inch rings and/or assorted vegetables of your choice (pictured above is one onion’s worth)
- Vegetable oil, for frying
- 1 cup plus 2 tablespoons all-purpose flour
- 1/4 cup cornstarch
- 2 teaspoons baking powder
- 1 teaspoon coarse salt, plus more to taste
- 1 1/3 cups ice-cold beer.
Instructions
Place onions in a large bowl filled with cold water and soak for about 10 minutes. Drain and dry on a clean kitchen towel.
Mix all batter ingredients together in a bowl. Place bowl over ice water.
Heat about 2 inches of oil in a heavy pan to 365 degrees F. Put dry onion rings in batter. Lift out a small handful at a time, allowing excess batter to fall back into bowl. Carefully place in hot oil and fry, turning once, three to four minutes until golden brown.
Remove and drain on a rack over a sheet pan. Salt while still hot.
Chili Lime Dipping Sauce, makes about 1/2 cup
- 1/4 cup of mayonnaise
- 1/4 cup plain yogurt (or sour cream)
- 1 to 2 teaspoons Thai sweet chili sauce, or more, to taste
- juice of 1/2 lime
- zest of 1/2 lime
Stir together Mayo, yogurt, chile sauce, and lime juice. Grate lime zest over the top.