Ingredients
3/4 cup stone-ground mustard1/3 cup honey4-1/2 teaspoons Worcestershire sauce1/4 teaspoon hot pepper sauce1/8 teaspoon Creole seasoning1-1/2 cups all-purpose flour1-1/2 cups beer or nonalcoholic beer2 large sweet onionsVegetable oil for deep-fat frying
Preparation
In a small bowl, combine the first 5 ingredients; set aside.
In a shallow bowl, whisk flour and beer until smooth. Let stand 20 minutes. Cut onions into 1/4-in. slices; separate into rings. Dip onion rings in flour mixture.
In an electric skillet, heat 1 in. oil to 375°. Fry onion rings, a few at a time, until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve immediately with Creole mustard sauce.
