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Vegetable oil
Cajun Dipping Sauce (below)
1 medium sweet onion, (Vidalia or Texas), sliced and separated into rings
2 1/4 cups Original Bisquick®
1 cup beer or nonalcoholic beer
1 teaspoon salt
2 eggs
Cajun Dipping Sauce:
1/2 cup mayonnaise or salad dressing
1/2 cup sour cream
1/4 cup chili sauce
1 teaspoon prepared horseradish
1/4 teaspoon ground red pepper (cayenne)
1. Heat oil (1 1/2 inches) in deep fryer or heavy 3-quart saucepan to 375°. Make Cajun Dipping Sauce. Toss onion rings and 1/4 cup of the Bisquick.
2. Stir remaining 2 cups Bisquick, the beer, salt and eggs until smooth. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency.) Dip onion rings, a few at a time, into batter, letting excess drip into bowl.
3. Fry about 2 minutes, turning with fork after 1 minute, until golden brown; drain on paper towels. Serve hot with dipping sauce.
Cajun Dipping Sauce
1/2 cup mayonnaise or salad dressing
1/2 cup sour cream
1/4 cup chili sauce
1 teaspoon prepared horseradish
1/4 teaspoon ground red pepper (cayenne)
Stir all ingredients until blended.
BETTY'S TIP: Nobody likes soggy onion rings. To keep your rings crispy and crunchy, make sure the oil is up to temperature (375°) before you begin frying. If you fry a large batch of rings, you may have to wait a few minutes for the oil to heat up before you begin again. The only way to really tell if the temperature is right is to use a special deep-fat or candy thermometer.
From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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