Beer-Battered Onion Rings with Spicy Aioli


  • 1 ½ cups all-purpose flour
  • 1 teaspoon paprika
  • 1 ½ teaspoon sugar
  • 1 teaspoon salt
  • ¾ teaspoon black pepper
  • 2 eggs, separated
  • 12 ounces amber beer
  • 2 egg yolks
  • 1 tablespoon Dijon mustard
  • 1/3 teaspoon paprika
  • 4 garlic cloves
  • ¼ teaspoon salt
  • Pinch black pepper
  • 1 cup olive oil
  • 1 tablespoon orange juice
  • 1 teaspoon orange zest
  • 2 tablespoons fresh cilantro
  • Vegetable Oil, for deep frying
  • 3 large yellow onions, cut into ¼” rings
  • 2 cups all-purpose flour, for dredging


  • In a large bowl, mix together 1 ½ cups flour, 1 teaspoon paprika, sugar, 1 teaspoon salt and ¾ teaspoon pepper.
  • In a small bowl, whisk together 2 egg yolks and beer.
  • Slowly whisk the dry ingredients into the beer mixture until they are fully incorporated with no lumps.  Cover and refrigerate at least 30 minutes.
  • In a food processor, combine 2 egg yolks, Dijon mustard, 1/3 teaspoon paprika, garlic cloves, ¼ teaspoon salt, and pinch black pepper.  Pulse until garlic is finely chopped.
  • With the processor running, slowly add the oil until the sauce is emulsified.
  • Add the orange juice, zest, and cilantro and pulse until cilantro is chopped and mixture is smooth.  Cover and refrigerate until ready to serve.
  • In a deep fryer or heavy saucepot, heat oil to 360°F.
  • With an electric mixer, beat the egg whites to soft peaks.
  • With a rubber spatula, gently fold the egg whites into the beer batter.
  • Dredge the onion rings first into the all-purpose flour, and then into the batter.  When they are coated, gently drop them into the hot oil.
  • Fry for about 3 minutes, or until golden brown.  Remove from oil and drain on paper towels.
  • Season with additional salt, if desired, and serve with spicy aioli and Amber Beer.


    • If your batter has lumps that you can’t eliminate with a whisk, pass it through a fine mesh strainer to eliminate them.  Lumps will ruin a great beer batter.
    • You can make the batter ahead of time and refrigerate, but once you fold in the egg whites, the batter will only be good for about 30 minutes.
    • If you don’t have a food processor to make the aioli, you can do it by hand with a whisk, just make sure that you whisk constantly while adding the oil so that the aioli will emulsify.