3 onions, topped, tailed and peeled
1 cup plain flour
1 tsp baking powder
½ tsp paprika
pinch garlic powder
5fl oz Sierra Nevada Summer Fest
vegetable oil, for frying
For the spicy mayo dip
2 1/2oz light mayonnaise
1 lemon, juiced
1 red chilli, chopped
Place each onion on a chopping board, resting on a cut side. Make 8 evenly spaced vertical cuts, leaving the central ‘stem’ intact and stopping just short of the bottom. Gently pull the ‘petals’ away from the centre, so that each onion resembles a flower.
In a bowl, mix the flour, baking powder, paprika and garlic powder; season. Whisk in the beer until you have a smooth batter, slightly thicker than double cream.
Half fill a large, deep, high-sided pan with the oil. Heat to 350°F on a kitchen thermometer or test by adding a small cube of white bread – it should take 15 secs to turn golden.
Dip the onions into the batter, then deep-fry in batches for 6 mins each, or until golden and crisp. Remove with a slotted spoon and leave to drain upside down on kitchen paper.
For the dip, mix the mayo, lemon juice and most of the chilli and chives. Garnish with the remaining chilli and chives. Serve with the onions for dipping.