Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Batter
Onion Prep
Frying
Method
Prepare batter and onions
- 1
In a large bowl, whisk together dry batter ingredients: all-purpose flour, cornstarch, baking powder, garlic powder, paprika, and 1 tsp salt.
- 2
Whisk in the egg, then gradually whisk in the beer and ice-cold water until the batter is thick, smooth, and coats the back of a spoon. If too thick, whisk in a little more water, 1 tablespoon at a time.
- 3
Let the batter rest 10–15 minutes to hydrate the flour and relax the gluten.
- 4
Meanwhile, cut the yellow onions into 1/2-inch rings and separate into individual rings.
Prep dredging and heat oil
- 5
Place the dredging flour in a shallow dish.
- 6
Heat oil in a heavy-bottomed pot or Dutch oven to 360–375°F (180–190°C). If you don’t have a thermometer, test with a small batter drop; it should sizzle and rise to the surface.
Coat and fry
- 7
Dust onion rings lightly with dredging flour and 1/4 tsp salt to improve batter adhesion and flavor.
- 8
Dip each floured ring into the thick batter, ensuring full coating; let excess drip off.
- 9
Roll the battered rings in the dredging flour again for added crunch.
- 10
Carefully add rings to the hot oil in batches, frying 2–3 minutes per side until golden brown and crisp.
- 11
Transfer to a rack or paper towels to drain; while hot, lightly sprinkle with 1/4 tsp salt.
Serve
- 12
Serve the onion rings immediately while hot and crispy. Offer dipping sauces of choice and, if desired, an extra light sprinkle of salt to taste.
