Onion Rings Recipe

Prepare Onions

Peel the onions and slice into 1/4- to 1/2-inch thick rings. Separate into individual rings and set aside. Pat rings dry with paper towel to remove excess moisture.

Make Batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika. In a separate small bowl whisk the egg with 2 tablespoons milk until combined. Add the egg mixture to the dry ingredients, then slowly pour in 1 cup cold beer while whisking to form a smooth, slightly thick batter (consistency of heavy pancake batter). Keep the batter cold — place bowl over ice or refrigerate for 10 minutes if time allows.

Prep Dredge

Place 1/2 cup all-purpose flour in a shallow bowl or plate for dredging. If using breadcrumbs, combine 1/2 cup fine dry breadcrumbs with the flour on a separate plate for a double-coating option.

Heat Oil

Pour vegetable oil into a deep, heavy pot or deep fryer to a depth of about 2.5 inches (or follow fryer max line). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter — it should sizzle and rise immediately.

Coat and Fry

Working in small batches (6–8 rings at a time depending on pot size), dredge each onion ring in the flour, shaking off excess. Dip the floured ring into the beer batter, allow excess to drip off for a second, then (optional) press into the breadcrumb mix for extra crunch. Carefully lower the coated rings into the hot oil using tongs or a spider. Fry until golden brown and crisp, about 2–3 minutes per side. Do not overcrowd the pot — maintain oil temperature between 325–350°F by adjusting burner as needed.

Drain and Season

Use a slotted spoon or spider to transfer fried rings to a wire rack set over a sheet pan or paper towels. Immediately sprinkle with 1 tsp finishing salt while still hot. Repeat with remaining rings, keeping finished rings in a warm oven (200°F/95°C) if needed to serve all at once.

Safety and Cleanup

When finished frying, allow oil to cool completely before straining and storing or disposing according to local regulations. Blot any excess oil from the rings before serving if they seem greasy.

In a bowl combine 1/2 cup mayonnaise, 1/4 cup sour cream and 3 tablespoons buttermilk. Whisk until smooth.

Stir in 1 tablespoon finely chopped chives, 1 tablespoon finely chopped parsley and 1 teaspoon chopped fresh dill (or 1/2 teaspoon dried dill).

Add 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning and consistency with extra buttermilk (1 teaspoon at a time) if you prefer a thinner dip.

Cover and refrigerate for at least 30 minutes to let flavors meld. Bring to cool-room temperature before serving alongside hot onion rings.