Onion Rings Recipe

Extras

1. 1

   Prepare the onions: Peel, slice into approximately 1/4-inch thick rings, and separate the rings. Pat dry to remove excess moisture.

2. 2

   In a large bowl, whisk together the dry coating: all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper until evenly combined.

3. 3

   In a separate bowl, pour the beer (or sparkling water) and keep it cold until ready to use.

4. 4

   Dredge each onion ring in the dry coating mixture, turning to coat all sides. Shake off any excess coating.

5. 5

   Dip the coated rings into the beer to lightly moisten and help the crust adhere.

6. 6

   Return the beer-coated rings to the dry coating, pressing gently to form a thick, even crust.

7. 7

   Heat the oil in a heavy pot or deep fryer to 360°F (180°C). Use enough oil to allow rings to float without touching the bottom.

8. 8

   Fry the onion rings in batches until the crust is golden brown and crisp, about 2-3 minutes per batch. Do not overcrowd the pot.

9. 9

   Remove with a slotted spoon and drain on a rack or paper towels. Lightly salt while hot.

10. 10

    Serve hot with your favorite dipping sauce, such as ketchup, ranch, or aioli.