Onion Rings Recipe

Prepare onions

Peel the onions and cut off the ends. Slice each onion crosswise into 1/3- to 1/2-inch thick rings. Gently separate the rings and set aside. Reserve any smaller inner pieces for snacking or another use.

Dry and dredge

Place 1/2 cup flour for dredging in a shallow bowl or plate and season lightly with a pinch of the finishing salt. Toss onion rings lightly in the flour so they are evenly coated, shaking off excess. This helps the batter adhere.

Make the batter

In a medium mixing bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt (for batter), 1/2 tsp black pepper, and 1/2 tsp paprika until combined. If using the optional egg, whisk it into the dry mixture. Add 1/2 cup very cold beer and 1/4 cup cold seltzer (or water) gradually, stirring gently just until combined; small lumps are fine. Add a few ice cubes to the batter bowl (or place the bowl over an ice bath) to keep the batter cold — cold batter yields a lighter, crispier crust. The batter should be thick enough to coat but still fluid; adjust with a tablespoon or two of seltzer/water if too thick.

Heat oil

In a heavy, deep skillet or a deep fryer, pour enough vegetable oil to reach about 1 1/2 inches deep (roughly 1.5 cups for a 10-inch skillet; use more for deeper pots). Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter into the oil — it should sizzle and rise steadily without burning immediately.

Fry in batches

Working in small batches (3–5 rings at a time depending on pan size), dip each dredged onion ring into the beer batter, allowing excess to drip off, then carefully lower into the hot oil. Fry until golden brown and crisp, 2–3 minutes per side. Use a slotted spoon or spider to turn rings if necessary so they brown evenly. Avoid overcrowding to keep oil temperature steady.

Drain and season

Remove cooked onion rings to a wire rack set over a baking sheet or to a plate lined with paper towels to drain. Immediately sprinkle with the finishing 1 tsp salt while hot so it adheres. Continue frying remaining rings, allowing oil to return to 350°F between batches.

Finish

When all batches are done, let onion rings rest 2 minutes on the rack to crisp up. Serve hot with the dipping sauce.

In a small bowl, whisk together 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tsp hot sauce, 1 tsp yellow mustard, 1 tsp lemon juice or vinegar, 1/4 tsp paprika, 1/4 tsp salt, and 1/8 tsp black pepper until smooth. Taste and adjust heat or acidity to preference. Refrigerate until ready to serve. The sauce can be made up to 24 hours ahead — bring to room temperature for 10 minutes before serving if chilled.