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Ingredients
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Onion Rings
Dipping Sauce
Method
Onion Rings
Prepare onions
Peel the onions and slice into 1/4- to 3/8-inch rings. Separate into individual rings and set aside. Reserve any broken pieces for frying as smaller rings.
Make batter
In a large bowl whisk together 1.5 cups all-purpose flour, 0.5 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika. In a small bowl beat the egg lightly. Add the beaten egg to the dry ingredients, then pour in 1 cup cold beer and whisk until a smooth, slightly thick batter forms. The batter should coat the back of a spoon; if it seems too thick, whisk in up to 1/4 cup ice water until it reaches a pancake-batter consistency. Let batter rest 5 minutes in the refrigerator—this helps bubbles form for a lighter crust.
Heat oil
Pour about 3 to 4 cups vegetable oil into a deep heavy pot or Dutch oven to a depth of about 2 to 2.5 inches (enough for shallow-deep frying). Heat the oil over medium-high heat until it reaches 365°F (185°C). If you don't have a thermometer, test by dropping a small dab of batter into the oil — it should sizzle and float to the surface quickly.
Coat and fry
Working in batches to avoid crowding, pat onion rings dry with paper towels. Dust rings lightly with 2–3 tablespoons of reserved all-purpose flour (this helps batter adhere). Dip rings into the beer batter, allowing excess to drip back into the bowl, then carefully lower into the hot oil with a slotted spoon or tongs. Fry 2–3 minutes per side, or until golden-brown and crisp, turning once. Smaller rings may cook faster. Maintain oil temperature around 350–375°F (175–190°C); adjust heat as necessary.
Finish
When all batches are cooked, taste and adjust seasoning with additional salt or a pinch of smoked paprika if desired. Serve hot.
Dipping Sauce
While the oil heats or during the batter rest, combine 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon Dijon mustard, 1 teaspoon hot sauce, 1 teaspoon lemon juice, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt and 1/8 teaspoon black pepper in a small bowl. Whisk until smooth and taste; adjust seasoning (more hot sauce for heat, more lemon for brightness). Chill until ready to serve.