Categories: Sides
Ingredients
- 2 tablespoons canola oil
- 1/4 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/2 cup brown ale
- 1 cup fine yellow cornmeal
- 1 large sweet onion, sliced into 1/2-inch-thick rings
- Canola or olive oil cooking spray
- 1 clove garlic, minced
- ⅛ teaspoon salt
- ⅓ cup low-fat mayonnaise
- 1/4 cup sliced jarred roasted red peppers
Directions
- Preheat oven to 450°F. Brush a large rimmed baking sheet with the oil.
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Whisk flour, cornstarch, garlic powder, cayenne and ¼ teaspoon salt in a medium bowl. Whisk in ale until combined. Place cornmeal in a shallow bowl. Separate onion slices into rings and dip in the batter, letting excess drip off, then dredge in cornmeal. Place on the prepared baking sheet.
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Coat the onion rings with cooking spray. Bake until browned on the bottom, about 12 minutes. Turn, coat the other side with cooking spray, and bake until browned and crispy, 10 to 12 minutes more.
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To prepare aioli: Mash garlic and ⅛ teaspoon salt into a paste on a cutting board. Transfer the paste to a bowl and stir in mayonnaise and red peppers. Serve with the onion rings.