Homemade Onion Rings With Kale & Cucumber Dip
Attention onion fans…. buckle up! This homemade Onion Rings With Kale & Cucumber Dip recipe will be the hit of your next gathering! Not only does it look lovely, it’s so delicious and the combination of sweet onions and this cucumber dip is out of this world. It looks like it was made in a gourmet kitchen, but really can be made easily and affordably in a short amount of time.
We actually enjoy cucumber dip for many things, so when I make it, I often double the recipe because there are so many great ways to use it. It’s also awesome on sandwiches!
Onion Ring Ingredients
2 Large Sweet Onions, peeled and sliced
1 Cup All Purpose Flour
1 Cup Beer
1/2 Cup Kale, chopped
2 Eggs, beaten
1 Tablespoon Old Bay
1 Tablespoon Creole Seasoning
1/2 Tablespoon Garlic Powder
1/2 Teaspoon McCormick Cracked Black Pepper
Vegetable Oil, for frying
Onion Ring Directions
1. Peel and slice onions
2. Mix flour,Old Bay, Creole Seasoning, Garlic Powder and Black pepper in a medium size bowl.
3. Crack two eggs into 1 cup of beer and mix with a fork.
4. Pour egg and beer mixture into flour and seasoning and mix until all ingredients are incorporated.
5. Fold chopped kale into batter
6. Heat 3 cups of vegetable oil in a large stock pot or deep fryer.
7. Once oil is hot dredge onion rings in batter and drop gently into hot oil. Deep fry battered onions in small batches. Remove onion rings when they are golden brown and place on paper towel to drain.
Cucumber Dip Ingredients
1 Medium Cucumber, finely chopped and strained
3 Ounces Cream Cheese, room temperature
1/2 Cup Plain Yogurt
1/2 Cup Sour Cream
1 Tablespoon Dill, fresh and chopped
1 Tablespoon Extra Virgin Olive Oil
4 Chives, chopped
1 Garlic Clove, minced
Kosher Salt, to taste
Fresh Cracked Black Pepper
Directions:
1. In a mixing bowl combine all wet ingredients and mix until completely incorporated and smooth.
2. Add dill, chives, garlic and cucumber and mix well.
3. Add Kosher salt and black pepper to taste.
4. Garnish with slices of chives or freshly chopped dill.
5. Refrigerate until ready to use.
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