Ingredients:

  • 2 large Yellow Onions (peeled and sliced into 1/2-inch thick rings)
  • 1 cup Ice Water
  • 1 1/2 cups All-Purpose Flour (sifted)
  • 1/2 cup Cornstarch
  • 1 teaspoon Baking Powder
  • 1 teaspoon Kosher Salt (plus more for seasoning)
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1 cup Very Cold Lager Beer
  • 4 cups Vegetable or Canola Oil (for deep frying)
  • 1 cup Full-fat Mayonnaise
  • 2 tablespoons Freshly Squeezed Lemon Juice
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Garlic Powder
  • Pinch of Cayenne Pepper (optional)

Instructions:

  1. Slice onions into 1/2-inch thick rounds and carefully separate the rings. Place the rings in a bowl, cover completely with ice water, and refrigerate for at least 30 minutes.
  2. While onions chill, prepare the aioli: Whisk together mayonnaise, lemon juice, Dijon mustard, smoked paprika, garlic powder, cayenne (if using), salt, and pepper in a small bowl. Cover and chill.
  3. In a large mixing bowl, whisk together the dry batter ingredients: flour, cornstarch, baking powder, 1 tsp salt, and 1/2 tsp pepper.
  4. Just before frying, pour the very cold beer into the dry mixture. Whisk gently until just combined; a few lumps are acceptable. Do not overmix.
  5. Pour the oil into a large, heavy-bottomed pot to a depth of about 1.5 inches. Heat the oil slowly until it reaches exactly 365°F (185°C) on a deep-fry thermometer.
  6. Drain the chilled onion rings completely from the ice water and pat them thoroughly dry using paper towels. This step is crucial for achieving a crispy exterior.
  7. Working in small batches, dredge the dried onion rings in the beer batter, ensuring they are fully coated. Let any excess batter drip back into the bowl briefly.
  8. Carefully lower the battered rings into the hot oil. Fry for 3 to 4 minutes, turning occasionally, until they are deeply golden brown and shatteringly crisp. Avoid overcrowding the pot.
  9. Remove the cooked rings using a slotted spoon and immediately place them on a wire rack set over a baking sheet. While hot, sprinkle lightly with fine salt.
  10. Allow the oil temperature to return to 365°F (185°C) before starting the next batch. Serve immediately with the Zesty Smoked Paprika Aioli.