📝 About This Recipe
Elevate the humble onion to gourmet heights with this masterclass in crunch and flavor. These rings feature a light-as-air, golden-brown beer batter infused with smoked paprika and garlic, ensuring every bite is shattering on the outside and tender on the inside. Perfect as a show-stopping side or a late-night snack, these are the crispy, salty rings you've always dreamed of finding at the best gastropubs.
🥗 Ingredients
The Onions
- 2 large Sweet Onions (such as Vidalia or Walla Walla, sliced into 1/2-inch thick rings)
- 4 cups Ice Water (for soaking the onions)
Dry Dredge
- 1/2 cup All-purpose Flour (for initial coating)
- 2 tablespoons Cornstarch
- 1/2 teaspoon Kosher Salt
Beer Batter
- 1 cup All-purpose Flour
- 1/2 cup Cornstarch (helps achieve maximum crispness)
- 1 teaspoon Baking Powder
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1/4 teaspoon Cayenne Pepper (optional, for a subtle kick)
- 12 ounces Cold Lager or Ale (must be very cold; carbonation is key)
- 1 teaspoon Fine Sea Salt
Frying & Garnish
- 1 quart Vegetable Oil (or enough for 3 inches of depth in a heavy pot)
- 1 pinch Flaky Sea Salt (for finishing)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Slice the onions into 1/2-inch thick rounds and separate them into individual rings. Discard the very small centers or save them for another recipe.
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2
Place the onion rings in a large bowl of ice water for 15-20 minutes. This removes the harsh sulfurous bite and makes them extra crunchy.
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3
Thoroughly drain the onion rings and pat them completely dry with paper towels. Any moisture left on the surface will prevent the flour from sticking.
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4
In a shallow dish, whisk together the dry dredge ingredients: 1/2 cup flour, 2 tablespoons cornstarch, and 1/2 teaspoon salt.
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5
In a separate large bowl, whisk together the batter's dry ingredients: 1 cup flour, 1/2 cup cornstarch, baking powder, smoked paprika, garlic powder, cayenne, and sea salt.
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6
Pour the cold beer into the dry batter mixture. Whisk gently until just combined; it is okay if a few small lumps remain. Over-mixing will develop gluten and make the rings chewy instead of crispy.
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7
Heat 3 inches of vegetable oil in a Dutch oven or heavy-bottomed pot to 375°F (190°C). Use a deep-fry thermometer to ensure accuracy.
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8
Working in batches, toss a few onion rings in the dry dredge until lightly coated, shaking off any excess.
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9
Dip the floured rings into the beer batter, ensuring they are fully submerged and coated.
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10
Carefully drop the battered rings into the hot oil one by one. 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 the rings are a deep golden brown and exceptionally crisp.
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12
Remove the rings and place them on a wire cooling rack set over a baking sheet. This allows air to circulate and prevents the bottoms from getting soggy.
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13
Immediately sprinkle with flaky sea salt while still hot so it adheres to the batter.
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14
Repeat the process with the remaining onions, allowing the oil temperature to return to 375°F between batches.
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15
Garnish with fresh parsley and serve immediately while piping hot.
💡 Chef's Tips
Always use ice-cold beer; the temperature difference between the batter and the hot oil creates a steam explosion that makes the coating light and airy. Don't skip the cornstarch; it lowers the protein content of the flour, resulting in a more brittle and crunchier crust. Keep your oil temperature consistent at 375°F; if it drops too low, the rings will absorb oil and become heavy. If the batter becomes too thick while sitting, whisk in a tablespoon of cold beer to loosen it back to a heavy cream consistency. For a non-alcoholic version, substitute the beer with ice-cold club soda or seltzer water.
🍽️ Serving Suggestions
Serve with a side of creamy Chipotle Mayo or a zesty Horseradish Aioli for dipping. Pair with a double cheeseburger and a cold IPA to cut through the richness of the fried batter. Use as a crunchy topper for a grilled steak or a loaded barbecue brisket sandwich. Serve alongside a classic vanilla milkshake for the ultimate salty-sweet fast food experience. A side of tangy dill pickles provides a great acidic contrast to the savory rings.