Time for some Fancy SAUCE!!!
For the Fancy Sauce:
- ¼ cup mayo
- ¼ cup Heinz ketchup
- 1 tsp Worcestershire sauce
- ½ - 1 tsp Sriracha sauce (optional)
- 1 medium dill pickle, finely minced, about ¼ cup (you could use relish)
Mix all ingredients together and set aside, or make ahead and chill.
Prep the batter:
- 1 1/2 cups + 1 cup AP flour, divided
- 2 tsp + ¼ tsp paprika, divided
- ½ tsp aleppo pepper (or ½ tsp cayenne) optional
- 1 tsp + ¼ tsp garlic granules
- 2 tsp + ½ tsp kosher salt
- ½ tsp + ¼ tsp cracked black pepper
- 1 1/2 cups (12 oz.) IPA or other bold flavored beer
- 2 large yellow or Vidalia onions
- Vegetable oil, for frying
In a large bowl, whisk together 1 1/2 cups of flour with 2 tsp paprika, 1 tsp garlic powder, 1/2 tsp aleppo pepper (if using), 2 tsp kosher salt and ½ tsp pepper. Whisk in the beer until the mixture is well combined. Let the batter rest at room temperature for 10 minutes.
Meanwhile, in a shallow dish mix remaining spices and salt with 1 cup flour, and set aside.
While the batter rests, cut the tip off of the stem side of the onions then remove the peel. Slice the onions horizontally into 1/2-inch-thick rings, separate the rings carefully, and toss them with flour/spice mixture.
Add the vegetable oil to a large, heavy-bottomed pot (Dutch oven) to a depth of 2 inches and heat it over medium-high heat until a deep-fry thermometer reaches 375°F.
Working in batches, dip the onion rings into the prepared batter, shaking off any excess, then immediately drop them into the hot oil. Be careful not to overcrowd the pot. Allow the onions to cook in the oil, flipping them once to guarantee even browning, for a total of about 3 minutes. Remove the onions with a slotted spoon and transfer them to a paper towel-lined plate. Immediately season them with salt. Repeat the coating and frying process, returning the oil to 375°F between batches, with the remaining onions.