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Prep 30min
Total30min
Servings30
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Ingredients
4
cubanelle or poblano peppers
1 1/2
cups Bisquick™ Original baking mix (plus more for dusting)
1
beer
1
pinch salt
FOR THE DIP
1/2
cup mayonnaise
1/4
cup sriracha
2
tablespoons horseradish
1
teaspoon paprika
1
teaspoon honey
1
teaspoon worcestershire sauce
2
teaspoons mustard
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Steps
1
Mix the dip ingredients together until combined. Set aside in the fridge.
2
Cut the peppers into 1/2-inch thick rounds.
3
Dust the peppers with Bisquick™ and shake off the excess.
4
Mix the 1 1/2 cups of Bisquick™ with the beer. Don't use all the beer at first, use most and stir it to see the consistency. You want it to be a thin version of pancake batter. If it's too thick, add some more beer.
5
Preheat frying oil to 325°F.
6
Dip the rings into the batter in batches of 5 or so, then get them right into the hot oil. Cook the rings for about 3-5 minutes until brown and crispy.
7
Serve immediately with the dipping sauce.
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No nutrition information available for this recipe
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