Onion Rings Recipe

Prepare onions

Peel the onions and slice into 1/2-inch thick rings. Separate rings and set aside. Reserve any smaller inner rings for snacking or another use.

Soak (optional, reduces sharpness)

Place the separated rings in a bowl of cold water with a teaspoon of salt for 10 minutes, then drain and pat very dry with paper towels. Ensuring rings are dry helps batter adhere.

Make batter

In a mixing bowl whisk together 1 cup flour, cornstarch, baking powder, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika. In a separate bowl lightly beat the egg, then add the cold beer and whisk to combine. Gradually pour the wet mixture into the dry ingredients, whisking until a smooth, slightly thick batter forms (consistency of heavy cream). If batter is too thick, add 1-2 tbsp more beer. Chill the batter in the refrigerator for 15 minutes to improve texture.

Prep dredging station

Place 3/4 cup flour in a shallow dish for dredging. If using breadcrumbs/panko, place them in a separate shallow dish. Arrange battered onions close to the frying area. Pat the battered rings dry again if they picked up moisture.

Heat oil

Pour enough vegetable oil into a heavy-bottomed pot or Dutch oven to reach about 2 inches depth (about 3-4 cups depending on pot size; use enough to allow rings to float). Heat oil over medium-high to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter: it should sizzle and brown within ~30–45 seconds.

Dredge and batter

Working in small batches (4–6 rings at a time depending on pot size), lightly coat each ring in the 3/4 cup flour, shaking off excess. Dip the floured ring into the chilled beer batter, letting excess drip back into the bowl. For extra-crisp texture, after dipping in batter, press both sides of the ring into the breadcrumbs/panko to coat lightly.

Fry

Carefully lower battered rings into the hot oil using a slotted spoon or spider. Do not overcrowd; maintain oil temperature near 350°F. Fry for 2.5–3.5 minutes per batch, turning once if needed, until golden brown and crisp. If using larger rings, they may need up to 4 minutes.

Drain and season

Remove rings with a slotted spoon to a wire rack set over a baking sheet or paper towels to drain. Immediately sprinkle with kosher salt while still hot. Keep finished rings warm in a 200°F (95°C) oven on a rack if making multiple batches.

Serve

Serve the onion rings hot with the dipping sauce. Provide extra napkins — they are best eaten fresh and crisp.

Combine 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tsp yellow mustard, 1 tsp apple cider vinegar, 1/2 tsp hot sauce (optional), 1/2 tsp brown sugar, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl. Whisk until smooth and taste for balance; adjust vinegar, sugar, or salt as desired. Chill the sauce at least 10 minutes to allow flavors to meld before serving.