• 2 c. tablespoons (30 mL) of mayonnaise
• 1 c. tsp (5 mL) of bodied and fruity coffee (Kenya) brewed strong
• 1 c. tsp (5ml) or more to taste of Harissa paste
• ½ cup (125 ml) of white flour
• ¼ cup (60 mL) of cornstarch
• 1 pinch of salt
• 1 egg yolk
• ¾ cup (175 ml) of blond lager
• 1 large Spanish yellow onion
• 2 c. tablespoons (30 ml) of white flour

1. Mix together the mayonnaise, brewed coffee and Harissa. Preserve cold. Preheat the fryer to high temperature.
2. In a large bowl, place the white flour, cornstarch and salt. Ask over the egg yolks, then pour the beer. Stir briskly with a whisk until the mixture is smooth (add slightly some beer if the mixture is too thick).
3. Peel the onion and cut into thick slices (at least 1 cm). Undo washers . Dredge onion rings in the remaining flour.
4. Coat the slices in batter, drain excess, then dip them one after the other in the oil in the fryer until they are golden brown.
5. Remove onion rings from the oil and place a few seconds on absorbent paper. Salt to taste.
6. Transfer to a serving dish and serve with spicy mayonnaise coffee.

Makes: 2 servings