Onion Rings Recipe

Name: Newton's Paradise Cafes Onion Rings Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 whole large yellow onions; 1.5 cups all-purpose flour; 0.25 cups cornstarch; 1 tsp baking powder; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp paprika; 1 whole egg; 1 cups cold beer (or club soda for non-alcoholic); 0.25 cups milk; 1 cups panko breadcrumbs (optional for extra crunch); 1.5 cups vegetable oil (for frying); 0.5 cups mayonnaise; 1 tbs chipotle peppers in adobo (finely chopped); 1 tsp fresh lime juice; 0.5 tsp garlic (minced); 0.5 tsp honey or sugar; 0.25 tsp salt; 0.125 tsp black pepper

Inspired by Newton's Paradise Cafe

Time45m

Serves4

Hand-battered rings served with chipotle 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.

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 whole large yellow onions

1 1/2 cups 00 bread flour

1/4 cups Cornstarch

1 tsp Baking powder

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp Watkins paprika

1 whole Egg

1 cups cold beer (or club soda for non-alcoholic)

1/4 cups Milk

1 cups panko breadcrumbs (optional for extra crunch)

1 1/2 cups vegetable oil (for frying)

Chipotle Aioli

1/2 cups Mayonnaise

1 tbs chipotle peppers in adobo (finely chopped)

1 tsp Fresh lime juice

1/2 tsp Garlic (minced)

1/2 tsp honey or sugar

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Method

Onion Rings

Prepare onions

Peel the onions and slice them into 1/2-inch thick rings. Separate into individual rings and set aside. If some rings are very small, reserve them for another use or batter them together.

Make batter

In a large bowl whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, and paprika until evenly combined. In a separate small bowl whisk the egg with the milk and cold beer (or club soda) until smooth. Pour the wet mixture into the dry ingredients and whisk just until combined; batter should be thick but pourable. If using, stir in panko breadcrumbs gently for extra crunch (this will create a thicker batter). Chill the batter in the refrigerator for 15 minutes to relax gluten and tighten coating adhesion.

Heat oil

Pour the vegetable oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 2 inches. Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter into the oil: it should sizzle and rise slowly without burning.

Batter and fry

Working in small batches (4–6 rings depending on pot size), dust onion rings lightly with a tablespoon of dry flour (this helps the batter adhere). Dip each ring into the batter, allowing excess to drip off, then gently lower into the hot oil using a slotted spoon or spider. Fry until golden brown and crisp, about 2–3 minutes per side (total 3–5 minutes), turning as needed. Do not overcrowd the pot, which lowers oil temperature.

Drain and season

Remove rings with a slotted spoon and drain on a wire rack set over a rimmed baking sheet or on paper towels. Immediately season with a light sprinkle of salt. Keep finished rings warm in a 200°F (95°C) oven on a wire rack while you fry remaining batches.

Chipotle Aioli

Combine the mayonnaise, finely chopped chipotle pepper(s) in adobo, lime juice, minced garlic, honey (or sugar), salt, and black pepper in a small bowl. Whisk until smooth and homogeneous. Taste and adjust heat or acidity: add more chopped chipotle for spice, more lime for brightness, or a pinch more salt as needed. Refrigerate at least 15 minutes to meld flavors before serving.

To Serve

Arrange onion rings on a platter or individual plates. Serve immediately with a bowl of chipotle aioli for dipping. Leftover aioli can be stored covered in the refrigerator for up to 4 days; re-crisp leftover rings in a 375°F (190°C) oven for 5–7 minutes.