The Chef

Restaurants

Meals

Drinks

Restaurants›Kickback Jack's Durham›Beer-battered Onion Rings Recipe

Beer-battered Onion Rings Recipe

Name: Kickback Jack's Durhams BEER-BATTERED ONION RINGS Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 each large yellow onions; 1 cups all-purpose flour (for dredging); 0.25 cups fine cornmeal; 1 tsp baking powder; 1 tsp salt (for batter); 0.5 tsp black pepper; 0.5 tsp smoked paprika; 1 each egg; 1 cups cold lager-style beer; 0.25 cups cold sparkling water or seltzer (optional to lighten batter); 1.5 cups vegetable oil (for deep frying); 0.5 cups extra all-purpose flour (for first dip); 0.5 cups fine dry breadcrumbs (optional double-dip coating); 1 tsp salt (to finish); 0.5 cups mayonnaise; 2 tbs BBQ sauce (your favorite); 0.25 tsp smoked paprika; 1 tsp garlic (minced); 1 tsp fresh lemon juice; 0.25 tsp hot sauce; 0.25 tsp salt; 0.125 tsp black pepper

Inspired by Kickback Jack's Durham

Time45m

Serves4

Twice dipped, thick cut beer-battered onion rings served with our house-made BBQ aioli.

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.

Frequently paired with

The best thing to pair and share with BEER-BATTERED ONION RINGS

Selected to serve

WAYWARD BLOODY

TITO'S BLOODY MARY MIX SMOKED SALT RIM MILLER LITE

spicy · smoky · tangy

Open pairing →

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.

Onion rings

2 each large yellow onions

1 cups all-purpose flour (for dredging)

1/4 cups fine cornmeal

1 tsp Baking powder

1 tsp salt (for batter)

1/2 tsp black pepper

1/2 tsp Smoked paprika

1 each Egg

1 cups cold lager-style beer

1/4 cups cold sparkling water or seltzer (optional to lighten batter)

1 1/2 cups vegetable oil (for deep frying)

1/2 cups extra all-purpose flour (for first dip)

1/2 cups fine dry breadcrumbs (optional double-dip coating)

1 tsp salt (to finish)

BBQ aioli (house-made)

1/2 cups Mayonnaise

2 tbs BBQ sauce (your favorite)

1/4 tsp Smoked paprika

1 tsp Garlic (minced)

1 tsp fresh lemon juice

1/4 tsp Hot sauce

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Method

Onion rings

Prepare onions

Peel the onions and slice into 1/2-inch thick rings. Gently separate into individual rings and set aside. Keep similar-sized rings together for even frying.

First dry-dip

Place 1/2 cup all-purpose flour in a shallow bowl. Lightly toss onion rings in the flour so each ring is lightly coated; shake off excess. This helps the wet batter adhere.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup fine cornmeal, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. In a separate bowl beat 1 egg; whisk in 1 cup cold lager beer and 1/4 cup cold sparkling water (if using). Pour wet mixture into dry ingredients and whisk gently until mostly smooth with some small lumps — do not overmix. Batter should be the consistency of heavy cream; adjust with a tablespoon of flour or a tablespoon of beer to thicken or thin as needed. Keep batter cold until ready to use (place bowl in an ice bath if warm).

Preheat oil

Pour enough vegetable oil into a deep pot or heavy-bottomed skillet so it reaches 2–3 inches deep (about 1.5 cups for a small pot). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and float, browning in ~60–90 seconds.

Twice-dip and fry (first fry)

Working in small batches (3–5 rings depending on size and pot), dredge the floured rings quickly through the beer batter to coat fully, then lift and let excess drip back into the bowl. Fry for 60–75 seconds until the batter sets and begins to turn pale golden. Remove with a slotted spoon to a wire rack set over a baking sheet to drain. Repeat until all rings have been given the first fry. Keep oil temperature steady at 350°F; adjust heat as needed.

Twice-dip (final coating) and fry (second fry)

After the first fry, allow rings to rest 2–3 minutes. For a thicker, crispier crust: optionally coat rings in 1/2 cup breadcrumbs (place breadcrumbs in a shallow dish and press fried rings into them), or re-dredge briefly in the remaining 1 cup flour, then dip again in batter for a second wet coat. Return rings to hot oil in small batches and fry 1.5–2 minutes until deep golden brown and crisp. Do not overcrowd. Drain on the wire rack. Immediately sprinkle with 1 tsp finishing salt while still hot.

Finish

Allow rings to rest 1–2 minutes on the rack so excess oil drains and coating firms. Serve hot alongside the BBQ aioli.

BBQ aioli (house-made)

In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons BBQ sauce, 1 teaspoon minced garlic, 1 teaspoon lemon juice, 1/4 teaspoon smoked paprika, 1/4 teaspoon hot sauce, 1/4 teaspoon salt, and a pinch (1/8 tsp) black pepper. Whisk until smooth and taste; adjust seasoning with more lemon for brightness or more BBQ sauce for sweetness/smokiness. Chill at least 15 minutes to meld flavors before serving.