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One-Bite "Onion" Rings

Source of Recipe

From "Tiny Food Party!" by Teri Lyn Fisher


Recipe Introduction

"Beer-battered shallot rings are a fun miniature take on one of America's favorite bar foods. The sweet, strong shallot and garlic flavors pair well with Buttermilk Ranch Sauce."

List of Ingredients

â—¦ 6 large shallots, sliced ¼ inch thick
â—¦ 2 cups buttermilk
â—¦ 2 cups all-purpose flour, divided
â—¦ 2 teaspoons garlic powder
â—¦ 2 teaspoons smoked paprika
â—¦ 1 teaspoon salt
â—¦ ½ teaspoon freshly ground black pepper
â—¦ 2 cups beer

â—¦ 2 quarts vegetable oil, for frying
â—¦ About ¾ cup Buttermilk Ranch Sauce


Recipe

Separate shallot slices into rings. Place in a large bowl and pour buttermilk over them. Refrigerate for about 2 hours. (Tip: Soaking the shallots in buttermilk before battering and frying will help the flour mixture and batter adhere and form a light and crispy coating.)

Preheat oil to 350° F.
For the beer batter, place 1 cup of the flour, garlic powder, paprika, salt, and pepper in a shallow dish and stir together. Place the remaining 1 cup flour in a mixing bowl and whisk in beer until no lumps remain. Remove shallots from buttermilk and dredge them in the dry mixture and then the beer mixture, shaking off excess as you go.

Carefully drop the battered rings into the hot oil in small batches and fry for 4 to 6 minutes, or until golden brown and crispy. Drain rings on paper towels and season with salt. Serve immediately with ranch sauce.

Serves 4 to 6




Buttermilk Ranch Sauce:

"This creamy sauce is a cinch to make. It's perfect for dunking crispy hot One-Bite Onion Rings or — let's be honest — anything fried."

â—¦ â…“ cup mayonnaise
â—¦ 3 tablespoons buttermilk
â—¦ 1 teaspoon fresh lemon juice
â—¦ 1 ½ tablespoons minced flat-leaf parsley
â—¦ 1 tablespoon thinly sliced chives
â—¦ ½ teaspoon minced dill
â—¦ ½ teaspoon dry mustard
â—¦ Salt and pepper, to taste

In a medium bowl, whisk mayonnaise, buttermilk, lemon juice, parsley, chives, dill, and mustard until thoroughly combined. Season with salt and pepper. Cover and refrigerate until ready to serve.

Makes about ¼ cup