Beer-battered onion rings with sriracha mayo recipe

Ingredients

• 1 large white onion
• 1 cup (125 g) all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon salt
• ¼ teaspoon paprika powder
• ⅛ teaspoon white pepper
• 1 cup (250 ml) beer
• oil for frying

• ⅛ cup (30 ml) unsweetened soy milk
• ¼ teaspoon apple cider vinegar
• ⅛ teaspoon mustard
• ¼ teaspoon maple syrup
• ¼ teaspoon kala namak (Himalayan black salt)
• ½ teaspoon lime juice
• ⅓ cup (80 g) canola oil
• ¼ teaspoon sriracha

1. Peel the onion, cut it into ½-inch (1–2 cm) slices, and separate the rings.
2. In a mixing bowl, whisk together the flour, cornstarch, salt, paprika powder, and white pepper. Add in the beer (or sparkling water) and whisk until a smooth batter is formed. You can adjust the consistency by adding more flour if it’s too runny or more beer or sparkling water if it’s too thick.
3. Heat the frying oil in a large pot to 350°F/175 °C. You won’t need much oil, but the onion rings should swim in it.
4. Dip the onion rings into the batter and immediately add them to the oil. Work in batches to prevent overcrowding in the pot.
5. Let the onion rings cook for 3 to 4 minutes until golden and crispy.
6. Transfer the onion rings onto paper towels to remove excess oil. Sprinkle them with more salt and enjoy with the sriracha mayo.
For Sriracha Mayo
7. Blend the following ingredients using an immersion blender: unsweetened soy milk, apple cider vinegar, mustard, maple syrup, kala namak, and lime juice. Blend for 1 minute then slowly start drizzling in the canola oil while the immersion blender is running. Blend for about 3 minutes until the mayo is thick and creamy. If it’s too liquidy, add a bit more oil and blend further.
8. Add in the sriracha and blend again. You can add more salt, mustard, sriracha, or lime juice to taste. Store mayo in the fridge for up to 3 days.