📝 About This Recipe
These are the ultimate pub-style onion rings: thick-cut, shatteringly crisp, and infused with the malty richness of a cold amber ale. The secret lies in a double-coating process and a chilled batter that reacts with the hot oil to create a light, airy crust reminiscent of the finest tempura but with a bold, American twist. Served alongside a creamy, spicy dipping sauce, these rings offer a perfect balance of sweet Vidalia onion and savory, carbonated crunch.
🥗 Ingredients
The Onions
- 2 large Vidalia or Sweet Onions (peeled and sliced into 1/2-inch thick rings)
- 1 cup Buttermilk (to soak the onions for extra tenderness)
Dry Dredge
- 1/2 cup All-Purpose Flour (for initial coating)
- 1/4 cup Cornstarch (adds superior crunch)
- 1/4 teaspoon Cayenne Pepper (for a subtle heat)
Beer Batter
- 1 1/4 cups All-Purpose Flour (well-sifted)
- 1 teaspoon Baking Powder (essential for lift and bubbles)
- 1 teaspoon Smoked Paprika (for color and depth)
- 1 teaspoon Garlic Powder
- 1 1/2 teaspoons Kosher Salt (plus more for finishing)
- 12 ounces Amber Ale (ice cold; do not open until ready to mix)
Zesty Dipping Sauce
- 1/2 cup Mayonnaise (full fat preferred)
- 1 tablespoon Prepared Horseradish (drained)
- 2 tablespoons Ketchup
- 1 teaspoon Lemon Juice (freshly squeezed)
Frying Medium
- 1 quart Vegetable or Peanut Oil (for deep frying)
👨🍳 Instructions
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1
Begin by slicing your onions into consistent 1/2-inch thick rounds. Carefully separate the rings, discarding the very small centers and any thin inner membranes.
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2
Place the onion rings in a large bowl and pour the buttermilk over them. Let them soak for at least 15 minutes; this softens the bite of the onion and helps the flour adhere.
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3
In a small bowl, whisk together the ingredients for the Zesty Dipping Sauce: mayonnaise, horseradish, ketchup, and lemon juice. Cover and refrigerate until serving.
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4
In a shallow dish, whisk together the 'Dry Dredge' ingredients: 1/2 cup flour, cornstarch, and cayenne pepper.
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5
In a separate large mixing bowl, whisk the 'Beer Batter' dry ingredients: 1 1/4 cups flour, baking powder, smoked paprika, garlic powder, and salt.
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6
Fill a heavy-bottomed pot or Dutch oven with at least 3 inches of oil. Heat over medium-high heat until it reaches 375°F (190°C) on a deep-fry thermometer.
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7
Just before you are ready to fry, pour the ice-cold beer into the large bowl of dry batter ingredients. Whisk gently until just combined; a few small lumps are okay. Do not overmix, as this develops gluten and makes the rings tough.
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8
Working in batches of 4-5 rings, remove onions from the buttermilk, shaking off excess, and dredge them thoroughly in the dry flour/cornstarch mixture.
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9
Dip the floured rings into the beer batter, ensuring they are completely submerged and coated.
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10
Carefully drop the battered rings into the hot oil one by one. Do not crowd 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 the rings are a deep golden brown and exceptionally crispy.
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12
Remove the rings and place them on a wire cooling rack set over a baking sheet. Immediately sprinkle with a pinch of 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 each batch.
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14
Serve immediately while piping hot, accompanied by the chilled dipping sauce.
💡 Chef's Tips
Use ice-cold beer; the temperature shock between the cold batter and hot oil creates the internal steam necessary for a puffy crust. Don't skip the cornstarch in the dredge; it acts as a 'primer' that keeps the wet batter from sliding off the slick onion surface. If the batter becomes too thick as it sits, whisk in a tablespoon of extra beer to loosen it back to a heavy cream consistency. Maintain your oil temperature! If it drops below 350°F, the onions will absorb oil and become soggy rather than crispy. Avoid draining on paper towels; a wire rack allows air to circulate around the ring, preventing the bottom from steaming and softening.
🍽️ Serving Suggestions
Pair with a cold glass of the same Amber Ale used in the batter for a flavor-matching experience. Serve as a premium side dish to a medium-rare Wagyu beef burger or a classic Philly Cheesesteak. Arrange on a platter with celery sticks and blue cheese dressing for a 'Buffalo-style' appetizer spread. Top with a dusting of freshly grated Parmesan cheese and chopped parsley for an elegant touch. Use as a crunchy topping inside a barbecue pulled pork sandwich.