Onion rings are good year round, but I tend to crave heavier foods during the colder winter months. Having eaten at shameful high number of chain restaurants in my childhood, I particularly enjoy the slightly sweet, zesty horseradish dipping sauce that often accompanies onion rings. This horseradish-blue cheese dip is my take on that sauce.
Peanut oil, for frying
1/4 cup buttermilk
1/4 cup beer
1 cup flour
1 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
1/2 teaspoon granulated garlic
1 sweet onions, peeled, cut in 1-inch thick rounds
Preheat the oil for deep frying to 360 degrees.
Combine all the ingredients except for the onion slices in a large mixing bowl and whisk until smooth. Separate the onion slices into individual rings. Coat onion rings thoroughly in batter.
Carefully add several battered onion rings to the preheated oil so that they sit in a single layer at the top of the oil. Do not overcrowd the pan. Fry onion rings until golden—about 3 minutes per batch—carefully flipping onion rings after about 2 minutes.
Lay fried onion rings on a paper towel to drain. Repeat frying process with remaining onions, working in batches. Serve immediately once all rings have been fried.