📝 About This Recipe
These are the ultimate pub-style onion rings, featuring thick-cut Vidalia onions encased in a shatteringly crisp, airy batter. The secret lies in the carbonation of a cold lager and a double-dredge technique that ensures the coating clings perfectly without sliding off. These savory treats offer a delightful contrast between the sweet, tender onion interior and the salty, golden-brown crunch of the exterior.
🥗 Ingredients
The Onions
- 2 large Vidalia or Walla Walla Onions (peeled and sliced into 1/2-inch thick rings)
- 1/2 cup All-purpose flour (for the initial dusting)
The Signature Batter
- 1 1/2 cups All-purpose flour (sifted)
- 1/4 cup Cornstarch (adds extra crunch)
- 1 teaspoon Baking powder (for lift and aeration)
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1/4 teaspoon Cayenne pepper (optional, for a subtle kick)
- 1 teaspoon Kosher salt (plus extra for seasoning)
- 1/2 teaspoon Black pepper (freshly cracked)
- 12 ounces Cold Lager or Ale (must be ice-cold for best results)
Frying and Finishing
- 1 quart Vegetable or Canola oil (for deep frying)
- 1 pinch Flaky sea salt (for finishing)
👨🍳 Instructions
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1
Slice the onions into thick 1/2-inch rings. Separate the individual rings and discard the very small centers or save them for another use.
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2
Place the 1/2 cup of dredging flour in a shallow bowl. Toss the onion rings in the flour until lightly coated; this helps the batter stick. Shake off any excess and set aside on a baking sheet.
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3
In a large mixing bowl, whisk together the 1 1/2 cups flour, cornstarch, baking powder, smoked paprika, garlic powder, cayenne, salt, and black pepper.
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4
Pour the oil into a heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 375°F (190°C). Use a candy or deep-fry thermometer to monitor the temperature.
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5
While the oil is heating, slowly whisk the ice-cold beer into the dry ingredient mixture. Whisk just until combined—a few small lumps are perfectly fine. Do not overmix, or the batter will become tough.
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6
Prepare a wire cooling rack set over a baking sheet or a plate lined with paper towels to drain the finished rings.
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7
Once the oil is at temperature, dip a floured onion ring into the batter, ensuring it is fully submerged and coated.
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8
Lift the ring out, let the excess batter drip off for a second, and carefully lower it into the hot oil.
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9
Fry 4-5 rings at a time to avoid crowding the pot, which would drop the oil temperature and lead to greasy rings.
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10
Fry for 2-3 minutes, turning once with tongs or a slotted spoon, until the rings are a deep golden brown and crispy on both sides.
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11
Remove the rings and place them on the wire rack or paper towels. Immediately sprinkle with a little extra salt while they are still hot.
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12
Repeat the process with the remaining onion rings, allowing the oil to return to 375°F between batches.
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13
Serve immediately while hot and crunchy for the best texture.
💡 Chef's Tips
Use the coldest beer possible; the temperature shock between the cold batter and hot oil creates a steam-puffed, crispy texture. Don't skip the cornstarch; it interferes with gluten development and ensures the rings stay crunchy longer. If the batter seems too thick, add a splash more beer; if it's too thin and won't stay on the onion, whisk in a tablespoon of flour. Maintain your oil temperature religiously—if it drops below 350°F, the rings will absorb oil and become soggy. For a non-alcoholic version, use ice-cold club soda or seltzer water for the same carbonated effect.
🍽️ Serving Suggestions
Serve with a side of spicy chipotle mayo or a zesty horseradish remoulade. Pair with a chilled IPA or a crisp Pilsner to complement the beer notes in the batter. These make the perfect topping for a gourmet bacon cheeseburger. Serve alongside a basket of fried pickles for a southern-style appetizer platter. Accompany with a side of tangy BBQ sauce for a classic smoky-sweet flavor profile.