Crispy Beer-Battered Onion Rings

Why you’ll love it

• Light and extra crispy: cold beer and cornstarch make a crackly, airy crust.
• Sweet, tender onions that do not slide out of the batter.
• Game-day favorite with an easy 5-ingredient dipping sauce.

Quick facts

Ingredients

For the onion rings

• 2 large sweet onions, such as Vidalia (about 1 1/2 lb / 680 g total)
• 1 1/2 cups (190 g) all-purpose flour, divided
• 2 tbsp cornstarch
• 1 tsp baking powder
• 1 tsp kosher salt, plus more for sprinkling
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 large egg
• 1 cup (240 ml) very cold lager-style beer
• About 3 quarts (3 liters) vegetable or canola oil, for frying

For the dipping sauce

• 1/2 cup (115 g) mayonnaise
• 2 tbsp ketchup
• 1 tsp prepared horseradish
• 1/4 tsp smoked paprika
• 1 pinch cayenne pepper

Step-by-step method

1. Make the sauce. Stir together the mayonnaise, ketchup, horseradish, smoked paprika and cayenne. Cover and refrigerate until serving.

2. Cut the onions. Peel the onions and cut them crosswise into 1/2-inch (1.25 cm) slices. Separate the slices into rings, keeping the larger rings and saving the small centers for another recipe. Pull off the thin inner membrane if it comes away easily, so the batter sticks better.

3. Heat the oil. Pour the oil into a large, heavy Dutch oven to a depth of about 2 1/2 inches (6 cm), leaving at least 3 inches (8 cm) of space at the top. Heat it over medium-high heat to 375°F (190°C), using a frying thermometer; this takes about 10 minutes. Set a wire rack over a rimmed baking sheet nearby.

4. Dust the rings. Put 1/2 cup (65 g) of the flour in a large bowl, add the onion rings and toss until every ring is lightly coated. Shake off the excess.

5. Mix the batter. In another bowl, whisk the remaining 1 cup (125 g) flour with the cornstarch, baking powder, salt, paprika, garlic powder and cayenne. Whisk the egg with the cold beer, pour it into the flour mixture and whisk just until smooth; a few small lumps are fine. Use the batter right away, while the beer is still bubbly.

6. Fry in batches. Dip 5 or 6 rings at a time into the batter with a fork, let the excess drip off and carefully lower them into the oil. Fry 2 to 3 minutes, turning once, until deep golden and crisp. Do not crowd the pot.

7. Drain and salt. Lift the rings out with a spider strainer onto the wire rack and sprinkle immediately with a little salt. Let the oil return to 375°F (190°C) before each new batch. Keep finished rings warm in a 200°F (95°C) oven while you fry the rest, and serve hot with the dipping sauce.

How to know it is done

The onion rings are ready when the coating is deep golden brown all over, sounds hollow and crisp when tapped with tongs, and the onion inside is tender enough to bite through easily without the whole ring pulling out of the batter. Pale rings will turn soft quickly, so fry until truly golden.

Tips for the best result

• Keep the beer in the refrigerator until the last minute: cold, bubbly batter fries up lighter and crispier.
• The first light coat of plain flour is the trick that keeps the batter from sliding off the onion.
• Watch the thermometer. If the oil drops below 350°F (175°C), the rings absorb oil and turn greasy.
• Drain the rings on a wire rack, not paper towels, so the bottoms stay crisp.

Variations and substitutions

• No beer: use the same amount of very cold club soda or sparkling water.
• Extra crunchy: after battering, press the rings into 1 1/2 cups (90 g) panko before frying.
• Spicy: increase the cayenne to 1/2 tsp in the batter and add 1 tsp hot sauce to the dipping sauce.
• Ranch dip: serve with ranch dressing or barbecue sauce instead of the comeback-style sauce.
• Other onions: yellow onions work too; they are a little sharper and less sweet.

Make ahead

The dipping sauce can be made up to 3 days ahead and kept covered in the refrigerator. Slice and separate the onion rings up to 1 day ahead and store them in a sealed container in the refrigerator. Mix the batter only right before frying, so the bubbles stay lively.

Storage and reheating

Onion rings are best fresh from the fryer. Refrigerate leftovers in an airtight container up to 2 days. Reheat them in a single layer on a baking sheet in a 400°F (200°C) oven for 6 to 8 minutes, or in an air fryer at 375°F (190°C) for 3 to 4 minutes, until crisp again. Avoid the microwave, which makes them soggy.