onion rings with chipotle aïoli
PREP TIME 15 mins, COOK TIME 15 mins
1 3⁄4 pints (1 liter) peanut or sunflower oil, for frying
1 cup all-purpose flour
1 tsp ground chipotle or smoked paprika
1⁄2 tsp cayenne pepper
1⁄2 tsp salt
1 large onion
1 cup milk
2 cups fresh white breadcrumbs
1 tbsp hot sauce
For the aïoli:
1 cup mayonnaise
1 tbsp ground chipotle or smoked paprika
4 garlic cloves, diced
juice of 1 lemon
1 In a large, heavy-based saucepan or deep-fat fryer, heat the oil to 375ºF (190ºC) for deep-frying (see technique, below). In a medium bowl, combine the flour, paprika, cayenne pepper, and salt.
2 Peel and cut the onion into 1⁄2in (1cm) slices and pull apart the rings. Toss the onion rings in the flour mixture, remove and set aside.
3 Add the milk, eggs, breadcrumbs, and hot sauce to the flour mixture. Dip the onion rings in the batter, coating evenly on both sides, and fry them in the oil for 3–4 minutes, or until golden brown. Remove with a slotted spoon and let them cool slightly on a wire rack.
4 While the rings are frying, mix together all the ingredients for the aïoli in a small bowl. Serve the onion rings hot with the aïoli.
Heating Oil For Deep-Frying:
1 Add the oil to the saucepan or deepfat fryer, filling it no more than half full. Heat to 375ºF (190ºC) and add a cube of bread to test if the oil is ready.
2 Leave the bread to sizzle in the oil for 1 minute. If the oil is hot enough, the bread should turn golden brown. Remove with a slotted spoon.