Onion Rings Recipe

Prepare onions

Peel the sweet onions and slice into 1/4- to 1/2-inch thick rings. Gently separate the rings and set aside. For very large onions, cut into 1/3-inch rings so they cook evenly.

Make beer batter

In a large bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika. In a separate bowl whisk the egg with 1 cup cold beer and 1/4 cup ice water until combined. Pour the wet into the dry and whisk until just combined; batter should be thick enough to coat but still slightly runny. Keep the batter chilled in the fridge while heating the oil.

Set up breading station (optional for extra crunch)

Put 1/2 cup flour mixed with 1/2 tsp salt in a shallow dish for dredging. In a second dish beat 1 egg with 2 tbs cold water. In a third dish place 3/4 cup panko breadcrumbs (optional). This step is optional — you can skip breadcrumbs and use batter-only for a classic beer-battered texture.

Heat oil

Pour vegetable oil into a deep fryer or large heavy pot to a depth of about 2–3 inches (roughly 1–1.5 liters used here). 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 immediately without burning.

Batter and/or bread rings

Working in batches (do not overcrowd), dredge a ring in the flour, shake off excess, dip into the beaten egg, then into the batter until well coated. If using breadcrumbs, after batter coat immediately dredge in panko to adhere. Repeat for several rings but only fry 4–6 rings at a time depending on pot size to maintain oil temperature.

Fry

Carefully place coated rings into the hot oil using tongs. Fry for 2.5–3.5 minutes, turning once with tongs, until golden brown and crisp. If using thicker rings, fry up to 4 minutes. Remove with a slotted spoon or spider and drain on a wire rack set over a sheet pan or on paper towels. Immediately season lightly with a pinch of salt.

Keep warm and serve

Keep finished batches in a 200°F (95°C) oven on a wire rack while frying remaining rings to keep them crisp. Serve piled hot with chipotle ranch on the side.

In a bowl combine 1/2 cup mayonnaise, 1/2 cup sour cream and 1/4 cup buttermilk; whisk until smooth.

Stir in 1 tablespoon finely chopped chipotle in adobo, 1 teaspoon lime juice, 1 tablespoon chopped chives, 1/2 teaspoon dried dill, 1/4 teaspoon garlic powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust: add a bit more chipotle for heat, more buttermilk if you want a thinner consistency, or more lime for brightness.

Refrigerate at least 20 minutes before serving to let flavors meld. Store in an airtight container for up to 3 days.