Onion Rings Recipe

Slice onions

Peel the onions and slice into 1/2-inch thick rings. Separate the rings gently into individual circles. If some rings break, reserve the pieces for frying as smaller bites.

Place onion rings in a bowl and add 1 tablespoon cold water. Toss to coat — this helps the batter cling. Set aside while you make the batter (about 10 minutes).

Mix dry ingredients

In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, and 1/4 tsp garlic powder until evenly combined.

Incorporate wet

In a separate small bowl, beat 1 large egg lightly. Add the egg to the dry mixture. Pour in 1 cup very cold beer gradually while whisking until the batter is smooth and thick enough to coat the back of a spoon, but still pourable. If batter seems warm, add 3–4 ice cubes directly to the batter and whisk briefly to chill. The cold carbonated beer creates a light, airy batter.

Let batter rest for 5 minutes in the refrigerator while you heat the oil. Do not overmix — a few small lumps are fine.

Heat oil

Pour oil into a deep pot or Dutch oven to a depth of about 2.5 inches (enough to fully submerge rings). Heat over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small spoonful of batter into the oil — it should sizzle and rise steadily.

Dust and batter

Place 1/2 cup extra flour and 1/2 cup breadcrumbs (if using) on a plate or in a shallow bowl. Lightly toss onion rings in the extra flour to remove excess moisture and help the batter adhere. Shake off excess flour.

Fry in batches

Working in small batches (3–5 rings depending on pot size), dip dusted rings into the beer batter, letting excess drip back into the bowl, and gently lower into hot oil using tongs. Do not overcrowd. Fry until golden brown and crisp, about 2–3 minutes per side (total 4–5 minutes) for 1/2-inch rings; adjust time for thicker rings. For broken pieces, fry 1–2 minutes until golden.

Drain & season

Use a slotted spoon to transfer fried rings to a paper towel–lined baking sheet or wire rack. Immediately sprinkle lightly with 1 tsp kosher salt while still hot. Keep cooked batches warm in a 200°F (95°C) oven on a rack if frying multiple batches.

If batter thickens during frying, whisk in 1–2 tablespoons cold beer or remove and briefly chill the bowl with ice to keep batter cold and airy.

Combine 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon Dijon mustard, 1 teaspoon hot sauce, 1 teaspoon lemon juice, and 1/4 teaspoon black pepper in a small bowl. Mix until smooth and refrigerate until ready to serve.