Summer Fest Blooming Onion


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

chives, 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.