Onion Rings Recipe

1. Prepare the onions

Peel the onions and slice into 1/2 inch (about 12 mm) thick rings. Separate into individual rings, discarding the small inner pieces or reserving them for another use. Place the rings on a tray and pat dry with paper towels to remove excess moisture.

2. Make the batter

In a large bowl whisk together 1.5 cups flour, cornstarch, baking powder, 1 tsp salt, and 1/2 tsp black pepper until combined. In a separate small bowl beat the egg lightly, then whisk egg, cold beer, and 2 tablespoons ice water into the dry ingredients until just combined. Batter should be slightly thick but pourable — if too thick add 1 tablespoon more beer or ice water. Keep the batter cold by placing the bowl over a larger bowl filled with ice or refrigerating up to 15 minutes.

3. Prep dredge and coating

Place 1/2 cup flour in a shallow dish for dredging. If using breadcrumbs for extra crunch, spread 3/4 cup breadcrumbs on another shallow plate. Set a wire rack over a baking sheet to hold coated rings before frying.

4. Heat the oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (5–7 cm). Heat the oil to 350°F (175°C). Use a thermometer for accuracy. Maintain temperature: oil will drop when batches are added; aim to keep between 340–360°F (170–180°C).

5. Dredge and coat the rings

Working in batches of 6–8 rings (depending on pot size), lightly toss rings in the 1/2 cup flour to coat and shake off excess. Dip each floured ring into the beer batter to fully coat, letting excess drip back into the bowl. For a double coat (extra crispy): after batter-dipping, press the ring into breadcrumbs to adhere. Place coated rings on the wire rack, spacing so they don't stick.

6. Fry

Carefully lower a few rings at a time into the hot oil (don't overcrowd). Fry until golden brown and crisp, about 2.5–3.5 minutes per side — total 4–6 minutes per batch depending on thickness and oil temperature. Turn with tongs or a spider strainer as needed to brown evenly. If using a thermometer, the oil will briefly dip but should recover quickly.

7. Drain and season

Remove rings to a paper towel-lined tray or a clean wire rack. Immediately sprinkle with 1 tsp finishing salt and 1/2 tsp paprika while still hot so seasoning adheres. Let rings rest 1–2 minutes to set the crust.

8. Finish remaining batches

Repeat dredging, coating, and frying with remaining rings. Keep finished batches warm in a low oven (200°F / 95°C) on a rack-lined sheet while frying the rest, but avoid keeping them too long to prevent sogginess.

9. Combine 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon yellow mustard, 1 teaspoon apple cider vinegar, 1/2 teaspoon hot sauce (if using), 1/4 teaspoon black pepper, and 1/4 teaspoon salt in a small bowl. Whisk until smooth. Taste and adjust seasoning. Chill at least 15 minutes to let flavors meld before serving alongside the hot onion rings.