Just one more thing, a ring ... I don't mean on the phone!

Dear fans of burgers and fries,

I love making burgers and fries in the summer.

Homemade fries are the best.  Homemade buns are the best.  Gary's burgers are the best.

It hasn't been raining long enough this winter to make me nostalgic for summer - usually that pining hits around the end of February and lasts until mid-July, when the rain finally stops for a week or two.  (You guys in Arkansas think I'm joking?  I'm not.)

But the other night, we were inspired to whip up a hot crispy snack that you usually find at Burgermaster.

Recipe from 

Taste Of Home Annual Recipes 2004

Onion Rings and Dipping Sauce 

1 large sweet onion
3/4 cup all-purpose flour
1/4 cup cornmeal
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cayenne pepper
1 egg
1 cup buttermilk (I used 3 tbsp buttermilk powder + 1 cup light beer.  The beer lends a richer, more authentic flavor to the batter.)
All-purpose flour for dredging
Oil for deep-fat frying

Dipping Sauce
2/3 cup mayonnaise
3 tbsp honey
2 tbsp lime juice
2 tbsp spicy brown mustard OR horseradish mustard (I didn't have either so I skipped that)
1 teaspoon prepared horseradish
1 tbsp relish

Or, Hasty Dipping Sauce

Prep: Cut onion into 1/2-" slices and separate into rings.  In a bowl, combine dry ingredients for onion ring batter.  In another bowl, combine egg and buttermilk/beer; stir into dry ingredients just until moistened.

Fry the rings: Heat 1-inch of oil to 375 deg (I prefer peanut oil for frying, but vegetable or even olive is fine).  Dredge onion rings in flour, then dip in batter.  Fry a few at a time for 1 - 1-1/2 minutes on each side or until golden brown. Set on a cooling rack over a pan, lined with paper towels or a cloth towel.  If you aren't eating them instantly (I can never keep the bowl full while I'm cooking onion rings), put the rack in an oven at 300 deg to keep them hot and crispy.

Hot tip: If you are going to eat right away, let the rings drain for a few seconds while you dredge and dip the next batch and get it started, and then put the finished ones in a serving dish or bowl.

Dipping sauce
In a small bowl, combine sauce ingredients per your taste (leave out the horseradish if you don't like the bite). Serve with onion rings.

I don't think this is traditionally a winter snack, but it sure hit the spot for us!

What is a traditional winter snack?  What are you craving right now?


Mrs H


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We shared this recipe at the sugarless party at Sugar Free Sunday with Flip Cookbook!