Onion Rings Recipe
Beer battered onion rings served with sriracha aioli
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Ingredients
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Onion Rings
Sriracha Aioli
Method
Onion Rings
- 1
Prepare onions
Peel the onions and slice into 1/2-inch thick rings. Separate rings into individual pieces, discarding the small inner pieces if desired. Pat the rings dry with paper towels to remove surface moisture.
- 2
Make batter
In a medium bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, and 1/2 teaspoon ground black pepper. In a separate small bowl, lightly beat the egg, then whisk the egg into the dry ingredients. Slowly pour in 1 cup cold beer while whisking until a thick, smooth batter forms. If the batter is too thick to coat rings evenly, whisk in up to 2 tablespoons ice water to reach a consistency similar to heavy cream.
- 3
Prep dredging and breadcrumbs
Place 1/2 cup all-purpose flour in a shallow bowl for dredging. If using panko for extra crunch, place 1/2 cup panko breadcrumbs in another shallow bowl. Set the prepared batter in a larger bowl or deep dish for dipping.
- 4
Heat oil
Pour vegetable oil into a deep, heavy pot or deep fryer to a depth of about 2 to 3 inches (roughly 1 liter used here as an estimate). Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small spoonful of batter — it should sizzle and rise to the surface but not burn immediately.
- 5
Dredge and batter
Working in batches (do not overcrowd), dredge each onion ring lightly in the 1/2 cup flour, shaking off excess. Dip the floured ring into the beer batter, allowing excess batter to drip back into the bowl. Optionally, for extra crispness, press the battered ring into panko breadcrumbs to coat lightly on both sides. Transfer rings to a plate while you continue.
- 6
Fry
Carefully lower a few rings at a time into the hot oil with a slotted spoon or spider — do not overcrowd the pot. Fry until golden brown and crisp, about 2 to 3 minutes per side (total 3–4 minutes depending on thickness). Maintain oil temperature near 350°F (175°C) between batches; adjust heat as needed.
- 7
Drain and season
Use a slotted spoon to transfer fried onion rings to a wire rack set over a baking sheet or to paper towels to drain. Immediately sprinkle with 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper while still hot so seasoning adheres. Keep cooked rings warm in a 200°F (95°C) oven on the rack while finishing remaining batches.
- 8
Final check
When all batches are done, taste one to check seasoning and crispness. Re-season lightly if desired and serve hot alongside the sriracha aioli.
Sriracha Aioli
- 9
In a small bowl, combine 1/2 cup mayonnaise, 2 tablespoons sriracha, 1 tablespoon fresh lemon juice, 1 teaspoon minced garlic, and 1/2 teaspoon honey (if using). Whisk until smooth and emulsified. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, taste and adjust sriracha or honey to your preferred heat/sweetness level. Chill in the refrigerator for at least 15 minutes to let flavors meld before serving.