Beer Battered Onion Rings with Spicy Aioli

Be sure to make plenty of these - they will be gone in a flash!

Ingredients:

• 1-1/2 cups all-purpose flour
• 1 tsp. paprika
• 1-1/2 tsp. sugar
• 1 tsp. salt
• 3/4 tsp. black pepper
• 2 eggs, separated
• 12 ounces amber beer

 In a large bowl, mix together 1-1/2 cups flour, 1 tsp. paprika, sugar, salt and pepper.  In a small bowl, whisk together 2 egg yolks and beer (reserve whites).  Slowly whisk the dry ingredients into the beer mixture until there are no lumps.  Cover and refrigerate at least 30 minutes.

Aioli:

• 1 cup mayonnaise
• 1 Tbsp. Dijon Mustard
• 1/3 tsp. paprika
• 4 garlic cloves, minced
• Salt and Pepper to taste
• 1 Tbsp. orange juice
• 1 tsp. orange zest
• 2 Tbsp. fresh cilantro

The Aioli in the original recipe was made raw egg yolks, the spices and the olive oil in a food processor.  I chose to substitute store bought mayo.  Combine all ingredients, cover and refrigerate until ready to use.

 In a deep fryer or heavy saucepot, heat vegetable or canola oil to 360 degrees F.  Beat the 2 remaining egg whites to soft peaks.  Gently fold the egg whites into the beer batter.  Cut 2 large yellow onions into 1/4" rings.  Dredge the rings first into all purpose flour (a zip lock bag will hold them all) and then into the batter.  Fit as many as you can into the batter to make frying quick and easy.  Drop into the hot oil and fry for about 3 minutes, or until golden brown.  Drain on paper towels and sprinkle with salt.

Serve with Spicy Aioli and some Ice Cold Beer!

Adapted from Hubert Keller
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