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Ultra Crispy Beer Battered Onion Rings

A close-up of a mound of perfectly fried, crispy onion rings piled high on a white plate.
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Make restaurant-style, ultra crispy onion rings at home using a simple beer batter and proper frying technique. These are perfect as a side dish or a game day snack.

Ingredients

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  • 2 large yellow onions
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 cup cold beer (lager or pilsner recommended)
  • 1 large egg
  • Vegetable oil, for deep frying

Instructions

  1. Slice the onions into 1/4-inch thick rings. Separate the rings and set them aside.
  2. In a medium bowl, whisk together the flour, salt, pepper, paprika, and cayenne pepper.
  3. In a separate small bowl, lightly beat the egg. Add the cold beer to the egg and whisk until just combined.
  4. Pour the wet ingredients into the dry ingredients. Whisk gently until the batter is smooth but still slightly lumpy. Do not overmix.
  5. Pour about 2 inches of vegetable oil into a heavy-bottomed pot or deep fryer. Heat the oil to 375 degrees F (190 degrees C). Use a thermometer to check the temperature.
  6. Working in small batches, dip the onion rings into the batter, allowing excess to drip off.
  7. Carefully place the battered rings into the hot oil, ensuring they do not stick together. Do not overcrowd the pot.
  8. Fry for 2 to 4 minutes, turning occasionally, until the batter is deep golden brown and very crisp.
  9. Remove the onion rings with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil. Sprinkle immediately with a little extra salt.
  10. Repeat with the remaining onion rings, allowing the oil temperature to return to 375 degrees F between batches.
  11. Serve immediately with your favorite dipping sauce.

Notes

  • For the crispiest results, make sure your beer is very cold before mixing the batter. Cold liquid hitting hot oil creates a better crust.
  • Do not skip the wire rack; placing fried items directly on paper towels traps steam and makes the coating soggy.
  • If you do not want to use beer, substitute with club soda or sparkling water for carbonation.
  • To make a simple dipping sauce, mix 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon Dijon mustard, and a dash of hot sauce.

Nutrition

Find it online: https://fooddexterity.com/ultra-crispy-onion-rings-recipe/