Onion Rings Recipe
Beer battered, paired with zesty chipotle ranch
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.
Onion Rings
Chipotle Ranch
Method
Onion Rings
- 1
- 2
Make batter
In a medium bowl whisk together 1.25 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika. In a separate small bowl lightly beat the egg, then whisk into the dry mix. Slowly pour in 1 cup cold beer while whisking until a smooth, slightly thick batter forms. The batter should coat the back of a spoon—if too thick, add up to 2 tbsp more beer; if too thin, add a tablespoon of flour.
- 3
Set up dredging station
Place 1/2 cup flour for dredging on a shallow plate. If using for extra crunch, place 1/2 cup fine breadcrumbs or panko on a second plate. Have a wire rack lined with paper towels ready for draining.
- 4
Heat oil
Pour vegetable oil into a heavy pot or deep fryer to a depth of about 2–3 inches (about 1 liter). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter; it should sizzle and rise steadily.
- 5
Dredge and bread
Working in small batches (6–8 rings at a time), toss onion rings in the dredging flour to coat lightly, shake off excess, dip into the beer batter to fully coat, then optionally press into breadcrumbs/panko for an extra crunchy crust. Ensure rings are not clumped together.
- 6
Fry
Carefully lower battered rings into the hot oil in batches without overcrowding. Fry for 2.5–3.5 minutes, turning once if necessary, until golden brown and crisp. Use a slotted spoon or spider to transfer fried rings to the wire rack to drain. Immediately sprinkle with the finishing 1 tsp salt while still hot. Allow oil to return to temperature between batches.
- 7
Finish
Once all batches are fried, let rings rest for 2–3 minutes to set. Serve hot with chipotle ranch.
Chipotle Ranch
- 8
Combine base
In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, and 1/4 cup buttermilk until smooth and slightly runny—adjust buttermilk to reach desired dipping consistency.
- 9
Season
Add 1 tbsp fresh lime juice, 1 tsp finely chopped chipotle in adobo and 1/2 tsp adobo sauce, 1 tbsp chopped chives, 1/4 tsp dried dill, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Whisk to combine and taste; add more chipotle/adobo for heat or more buttermilk if too thick.
- 10
Chill
Cover and refrigerate the sauce for at least 15 minutes (up to 2 hours) to let flavors meld. Stir again before serving alongside the hot onion rings.