📝 About This Recipe
Experience the gold standard of snacks with these shatteringly crisp, deep-golden onion rings. This recipe features sweet Vidalia onions encased in a light, airy beer batter seasoned with a touch of smoked paprika and garlic for a savory punch. The secret lies in the double-coating technique and ice-cold batter, ensuring a crunch that stays perfectly intact from the first bite to the last.
🥗 Ingredients
The Onions
- 2 pieces Large Sweet Onions (Vidalia or Walla Walla preferred, sliced into 1/2-inch thick rings)
- 2 cups Ice Water (for soaking the onions)
The Batter & Dredge
- 1.5 cups All-purpose flour (divided into 1 cup for batter and 0.5 cup for dredging)
- 0.5 cup Cornstarch (provides extra crispness)
- 1 teaspoon Baking powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1.5 teaspoons Kosher salt (plus extra for seasoning)
- 0.5 teaspoon Black pepper (freshly cracked)
- 12 ounces Cold light beer (such as a pilsner or lager, very cold)
- 1 Large egg (beaten)
Frying & Sauce
- 1 quart Vegetable oil (for deep frying)
- 0.5 cup Mayonnaise (for the dipping sauce)
- 2 tablespoons Ketchup (for the dipping sauce)
- 1 teaspoon Prepared horseradish (for the dipping sauce)
👨🍳 Instructions
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1
Peel the onions and slice them into thick 1/2-inch rounds. Carefully separate the rounds into individual rings, discarding the very small centers or saving them for another use.
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2
Place the onion rings in a large bowl of ice water for 10-15 minutes. This removes the harsh 'bite' of the raw onion and helps the batter adhere better later.
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3
While the onions soak, whisk together the dipping sauce: combine mayonnaise, ketchup, and horseradish in a small bowl. Cover and refrigerate until serving.
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4
Drain the onions and pat them completely dry with paper towels. Any moisture on the surface will cause the batter to slip off during frying.
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5
In a shallow dish, place 0.5 cup of flour for dredging. In a separate large bowl, whisk together the remaining 1 cup of flour, cornstarch, baking powder, smoked paprika, garlic powder, salt, and pepper.
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6
Pour the cold beer and the beaten egg into the dry flour mixture. Whisk gently until just combined; a few small lumps are okay. Do not overmix, as this will result in a tough crust.
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7
Heat the vegetable oil in a heavy-bottomed pot or deep fryer to 375°F (190°C). Use a candy thermometer to ensure the temperature is accurate.
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8
Working in small batches, toss a few onion rings in the plain flour 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. Lift them out and let the excess batter drip back into the bowl for a second.
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10
Carefully drop the rings into the hot oil. Fry for 2-3 minutes, turning once with tongs, until they are a deep golden brown and crispy.
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11
Remove the rings with a slotted spoon or spider and place them on a wire cooling rack set over a baking sheet. This keeps them crispier than draining on paper towels.
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12
Immediately sprinkle with a pinch of kosher salt while they are still hot. Repeat the process with the remaining rings, allowing the oil to return to 375°F between batches.
💡 Chef's Tips
Always use very cold beer; the temperature shock between the cold batter and hot oil creates maximum air bubbles for a lighter crunch. If the batter seems too thin, whisk in an extra tablespoon of flour; if too thick, add a splash of beer. To prevent 'slippage,' try to remove the thin, papery membrane from the inside of the onion rings before dredging. Do not crowd the pot while frying, as this drops the oil temperature and leads to greasy, soggy onion rings. Keep finished rings warm in a 200°F oven on a wire rack while you finish the remaining batches.
🍽️ Serving Suggestions
Serve immediately with the prepared horseradish dipping sauce or a classic smoky BBQ sauce. Pair these with a juicy smash burger and a cold craft lager for the ultimate pub experience. Use them as a towering garnish on top of a grilled steak for a 'Steakhouse' style presentation. Serve alongside a spicy ranch dressing or a honey mustard dip for a variety of flavor profiles. Enjoy as a game-day snack with a side of crispy dill pickles.