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–+ servings
A pile of onion rings with one of them dipped into a ramekin of ketchup.
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Onion Rings Recipe

This beer battered onion rings recipe is easy to make from scratch with simple secrets for light and airy batter that's extra crispy. No beer? No problem! Seltzer water works as well!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: American
Servings: 6 people
Calories: 289kcal
Author: Stephanie

Ingredients

  • 1 jumbo yellow onion about 1 pound
  • 1/3 cup corn starch
  • 48 oz. vegetable oil can also use canola

Batter

  • 1 ½ cups flour + 2 TBS as needed
  • 1 teaspoon baking powder
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 12 oz. can beer can sub seltzer water

Instructions

  • Optional: Soak onions in ice water for 15 minutes and pat them completely dry before frying. This neutralizes the flavors and brings out a hint of sweetness instead of a harsher bite. It also makes them a bit crunchier.
  • Place cooling racks over a baking sheet next to where you’ll be frying.
  • Peel the onion and position it so the stem is facing outward (not up or down). Slice onions into ½ inch thick slices and separate the slices into rings. (See post for step by step photos and PRO tips for cutting onion rings.)
  • Toss thein cornstarch. This helps the batter stick to the onions. It also absorbs moisture and prevents gluten from developing, which makes them crispier.
  • Whisk the 1 ½ cups flour and remaining dry ingredients together until well-combined. Gradually pour in the beer, whisking continuously. Add up to 2 additional tablespoons of flour if needed. The consistency should resemble a thin pancake batter.
  • Heat oil to 365-375 degrees. Dip 4-5 onion rings in batter and gently shake off any excess. Carefully lower them, one at a time, into the preheated oil. If the oil is at the right temperature, they should rise to the top almost immediately. If it's not, they'll sink and stick to the bottom and the batter will fall off.
  • Fry for about 1 minute + 20 seconds. Flip them over when the first side is golden brown. Cook for another 45 seconds or so, then remove and place on cooling racks. (I find that using a fork is the best way to handle them.)
  • Repeat until all onion rings have been fried. Serve with dipping sauce. (Ketchup, Ranch, BBQ Sauce, or a combination sauces!)
  • PRO Tip: To keep fried onion rings warm, place the cooling rack with the onion rings in a 200-degree oven.

Notes

Easy Onion Ring Sauce:

Combine equal parts BBQ Sauce + Ranch Salad Dressing. Taste, and add more of either one per your taste preferences. 
Optional: Heat for a few seconds in microwave prior to serving.

Nutrition

Calories: 289kcal | Carbohydrates: 33g | Protein: 4g | Fat: 15g | Saturated Fat: 12g | Sodium: 781mg | Potassium: 164mg | Fiber: 1g | Sugar: 1g | Vitamin A: 328IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg