📝 About This Recipe
These aren't your average snack bar rings; they are a masterclass in texture, featuring jumbo Vidalia onions encased in a shatteringly crisp, light-as-air beer batter. By utilizing a double-dredge technique and ice-cold carbonation, we achieve a golden crust that stays crunchy long after it leaves the fryer. Perfectly balanced between the natural sweetness of the onion and a savory, spiced coating, they represent the pinnacle of fried appetizers.
🥗 Ingredients
The Onions
- 2 large Vidalia or Walla Walla Onions (sliced into 1/2-inch thick rounds and separated into rings)
- 1 cup Buttermilk (for soaking to remove harsh sulfur notes)
Dry Dredge
- 1 cup All-purpose flour (divided)
- 1/2 cup Cornstarch (provides extra crunch)
- 1 teaspoon Garlic powder
- 1/4 teaspoon Cayenne pepper (for a subtle heat)
The Batter
- 12 ounces Cold Lager or Ale (must be ice-cold)
- 1 teaspoon Baking powder (creates airy bubbles)
- 1.5 teaspoons Kosher salt
- 1/2 teaspoon Black pepper (freshly cracked)
Smoked Paprika Aioli
- 1/2 cup Mayonnaise (high quality)
- 1 teaspoon Smoked paprika (Pimentón)
- 1 teaspoon Lemon juice (freshly squeezed)
- 1 clove Garlic (grated into a paste)
Frying
- 1 quart Vegetable or Peanut Oil (for deep frying)
👨🍳 Instructions
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1
Prepare the onions by peeling and slicing them into thick 1/2-inch rings. Place them in a shallow bowl and cover with buttermilk. Let them soak for at least 15 minutes to mellow the flavor and help the flour stick.
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2
In a small bowl, whisk together the mayonnaise, smoked paprika, lemon juice, and grated garlic to create the aioli. Cover and refrigerate until serving to allow the flavors to meld.
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3
In a large heavy-bottomed pot or Dutch oven, heat the oil to 375°F (190°C). Use a deep-fry thermometer to ensure accuracy.
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4
In a medium bowl, whisk together 1/2 cup of flour, cornstarch, garlic powder, and cayenne pepper. This will be your initial dry dredge.
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5
In a separate large bowl, prepare the wet batter. Whisk the remaining 1/2 cup of flour, baking powder, salt, and black pepper.
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6
Slowly pour the ice-cold beer into the wet batter flour mixture, whisking gently until just combined. A few small lumps are okay; do not overmix or the crust will become tough.
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7
Set up a wire rack over a baking sheet. This is where the finished rings will rest to stay crispy.
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8
Take a handful of onion rings from the buttermilk, shaking off the excess. Toss them in the dry dredge until fully coated.
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9
Dip the floured rings into the beer batter, ensuring every nook and cranny is covered. Let the excess batter drip off for a second.
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10
Carefully lower 5-6 rings into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasy rings.
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11
Fry for 2-3 minutes, turning once with a slotted spoon or tongs, until they reach a deep golden brown and are incredibly crisp.
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12
Remove the rings and place them on the wire rack. Immediately sprinkle with a tiny bit more kosher salt while the oil is still wet on the surface.
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13
Repeat the process with the remaining onions, allowing the oil to return to 375°F between batches.
💡 Chef's Tips
For the ultimate crunch, ensure your beer is as cold as possible; the temperature shock creates a lighter crust. Don't skip the buttermilk soak, as it breaks down the harsh enzymes in the onion for a sweeter bite. Always use a wire rack for cooling rather than paper towels, which can trap steam and make the bottom of the rings soggy. If the batter becomes too thick while sitting, whisk in a tablespoon of cold beer to loosen it back up. To prevent the coating from sliding off, make sure you shake off excess buttermilk before the first flour dredge.
🍽️ Serving Suggestions
Serve immediately alongside the chilled Smoked Paprika Aioli for a creamy, smoky contrast. Pair with a crisp, cold Pilsner or an Amber Ale to cut through the richness of the fry. These make a spectacular side to a medium-rare Wagyu beef burger or a classic Philly Cheesesteak. For a fun party platter, serve with a side of spicy pickled jalapeños and extra lemon wedges. Try a 'Texas Style' dip by mixing BBQ sauce with a little bit of ranch dressing.