- 4 cups canola oil or peanut oil
- 1 cup sour cream
- 3/4 cup mayonnaise
- 3 tablespoons sun-dried tomato plants
- 1/4 cup red peppers, roasted
- 1 tablespoon lime juice
- 1 1/2 teaspoons pepper, fresh cracked
- 2 teaspoons salt
- 3 tablespoons white-colored wine
- 1 tablespoon garlic clove, minced
- 2 yellow onions, sweeter the greater, Vidalia or Texas sweets
- 2 cups buttermilk
- 2 cups all-purpose flour, divided
- 1 teaspoon garlic clove, granulated
- 12 ounces beer, medium body
- 3 tablespoons grated Parmesan
Inside a Nederlander oven heat oil to 350 levels F.
Inside a mixer combine sour cream, mayonnaise. sun-dried tomato plants, red peppers, lime juice, 1/2 teaspoon pepper, 1 teaspoon salt, white-colored wine and minced garlic clove, cover and refrigerate for one hour.
Cut onions 1/2-inch thick, remove dark outside of onions, separate into rings and absorb buttermilk for one hour.
Combine 1 cup of flour, remaining salt, pepper, and garlic clove, mix completely. Inside a medium bowl combine beer and 1 cup of flour, mix completely.
Remove onion rings from buttermilk, get rid of excess, dredge in flour, get rid of excess, then dip in beer batter. Drop some onion rings in oil and continue process, ensuring to not crowd rings because they will stick together. When golden, remove and let drain in writing towels.
Garnish with Parmesan.