Beer Battered Onion Rings and Dijon Aioli

Onion Rings

• 3 large sweet onions
• 1 teaspoon paprika
• 3 cups lager
• 6 cups buttermilk
• 4-½ cups all-purpose flour
• 4 quarts vegetable oil
• ¾ cup yellow cornmeal
• 4-½ teaspoons salt
• 3 teaspoons baking powder
• 3 cups club soda, cold

Dijon Aioli

• 1 cup mayonnaise
• ½ teaspoon salt
• 3 teaspoons lemon juice
• ⅔ cup Dijon mustard
• ¼ cup olive oil
• 1 tablespoon garlic, minced
• 1 cup vegetable oil

1. Slice onion into ½ inch thick rounds. Put separated rounds into a non-reactive bowl (stainless steel or glass, not cast iron or aluminum) and cover with buttermilk.
2. Combine dry ingredients and 3 cups all-purpose flour with a whisk. Slowly pour in club soda and beer. In a separate bowl, place remaining 1-½ cups of flour.
3. Gradually heat oil in the fish pan over medium heat to 350 degrees Fahrenheit. While the oil is heating, Combine Dijon aioli ingredients but the vegetable oil and lemon juice. Whisk ingredients. Slowly add ½ the oil. Whisk in the lemon juice. Continue adding oil and whisking until the desired consistency is reached.
4. Work in batches. Remove the onion rings from the buttermilk, shake off excess buttermilk, dredge rings in flour, and shake off extra. Use two forks to dip the rings into the batter and submerge completely. Remove from batter and allow extra batter to drip into the bowl.
5. Carefully place onion rings in the hot oil and cook until golden brown, 2-3 minutes. Fry 10 rings at a time while maintaining the temperature at 350 degrees Fahrenheit. Remove onion rings with a slotted spoon or wire strainer to a paper towel-lined plate. Season with salt and serve hot with Dijon aioli.