Onion Rings Recipe

Prepare onions

Peel the onions and slice into 1/4- to 1/2-inch thick rings. Separate rings and set aside. Reserve any smaller inner rings for another use or fry them as well.

Make dredge mix

In a shallow bowl, whisk together 1/2 cup flour, 1/4 cup cornmeal (if using), and 1/2 teaspoon of the salt. This will be used to lightly coat the onion rings before battering to help the batter adhere.

Make beer batter

In a medium bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon paprika. In a separate small bowl, beat the egg. Add the beaten egg to the dry mix, then slowly whisk in 1 cup cold beer until a smooth, slightly thick batter forms. The batter should be thick enough to coat the back of a spoon but still pourable; if too thick, add 1-2 tablespoons more beer or cold water. If extra crunch is desired, fold in 1 cup panko just before frying or reserve panko for double-coating (see next step). Chill the batter in the fridge for 10 minutes to relax.

Heat oil

Pour enough vegetable oil into a deep pot or heavy-bottomed pan so it reaches about 2.5–3 inches deep (roughly 1 liter for a medium pot). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter: it should sizzle and float up steadily.

Dredge, batter and coat

Working in batches (do not overcrowd), lightly dust a handful of onion rings in the dredge mix, shaking off excess. Dip each dredged ring into the beer batter, letting excess batter drip back into the bowl. For extra crunch: press the battered ring into panko breadcrumbs to coat, or dip battered ring a second time into batter then into panko for a thicker crust.

Fry rings

Carefully lower battered rings into the hot oil in a single layer using a slotted spoon or spider. Fry 3–4 minutes per batch, turning once if needed, until golden brown and crisp. Maintain oil temperature at 340–360°F (170–180°C); adjust heat as necessary. Remove cooked rings to a wire rack set over a baking sheet or paper towels to drain. Immediately season with the remaining 1 teaspoon salt while still hot.

Finish and keep warm

If making multiple batches, keep finished rings warm in a 200°F (95°C) oven on a wire rack while you fry remaining batches to keep them crisp. Serve hot.

Combine 1/2 cup mayonnaise, 1/4 cup buttermilk and 1/4 cup sour cream in a small bowl and whisk until smooth. Stir in 1 tablespoon chopped chives, 1 tablespoon chopped parsley, 1/2 teaspoon dried dill, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning or consistency (add more buttermilk to thin). Refrigerate at least 15 minutes before serving to let flavors meld. Serve chilled alongside onion rings.