Onion Rings Recipe
Make Onion Rings Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beer-Battered Onion Rings
Tangy Dipping Sauce (optional)
Method
Beer-Battered Onion Rings
- 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.
Tangy Dipping Sauce (optional)
- 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.