Beer-Battered Onion Rings

BEER-BATTERED ONION RINGS

It wouldn't be St. Patrick's Day without some kind of pub food. So today, I'll share with you a recipe for Beer-Battered Onion Rings that makes the perfect St. Paddy's Day treat.

Serves 4

1	cup prepared mayonnaise
¼	cup wholegrain mustard
1	clove garlic, peeled and finely minced
1	tablespoon freshly squeezed lemon juice, plus lemon wedges, for garnish
	Cayenne pepper
	Kosher salt and freshly ground black pepper
	Peanut oil, for frying
1	cup all-purpose flour
¼	cup yellow cornmeal
½	teaspoon baking powder
1	cup lager beer
2	Vidalia onions, peeled and cut into ½-inch thick rings

In a mixing bowl, combine the mayonnaise with the mustard, garlic, and lemon juice. Stir in a pinch of Cayenne pepper and season to taste with salt and black pepper. Cover the bowl with plastic wrap and refrigerate until ready to serve.

In a large stockpot, heat 2 to 3 inches of peanut oil until it registers 375ºF on a deep-frying thermometer. Meanwhile, in a small mixing bowl, combine ¾ cup of the flour with the cornmeal and baking powder. Add in a pinch of Cayenne pepper and season with salt and black pepper. With a whisk, gradually beat the lager beer into the flour mixture, being sure to work out any lumps.

Working in batches, dredge the onion rings in the remaining ¼ cup of the all-purpose flour. Then, dip the onions in the beer batter. Remove the onion rings from the batter and allow any excess batter to drip off. Carefully place the onion rings in the hot oil and fry until golden brown and cooked through, 2 to 3 minutes. Remove the finished onion rings from the oil and drain on a paper towel-lined baking sheet. Continue frying any remaining batches of onion rings. Sprinkle the finished onion rings with additional salt and serve with the Mustard Aïoli and lemon wedges.