Description
Crispy, golden beer-battered onion rings deliver a Southern-style crunch that elevates classic comfort food. Tangy batter and perfectly fried rings invite you to savor each irresistible bite of this crowd-pleasing appetizer.
Ingredients
Scale
Main Ingredients:
- 1 large onion
- 1 1/3 cups (317 ml) all-purpose flour
- 1 cup (237 ml) red ale
- 3–4 cups (710–950 ml) canola or vegetable oil for frying
Batter Ingredients:
- 1/2 teaspoon baking powder
- 1 tablespoon Worcestershire sauce
- Salt (to taste)
- Black pepper (to taste)
Dipping Sauce Ingredients:
- 1/4 cup (60 ml) mayonnaise
- 1/4 cup (60 ml) sour cream
- 2 tablespoons ketchup
- 1 1/2 tablespoons horseradish
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper
Instructions
- Prepare the batter by combining flour, baking powder, salt, and pepper in a mixing bowl.
- Introduce beer and Worcestershire sauce to the dry ingredients, whisking until the mixture achieves a smooth, lump-free consistency.
- Allow the batter to rest, covered, for approximately half an hour to develop flavor and texture.
- While batter settles, slice onions into uniform rings between 1/4 and 1/2 inch thick, then thoroughly dry with paper towels to ensure crisp coating.
- Heat oil in a deep skillet or fryer to a precise temperature range of 350°F – 365°F, using a thermometer for accuracy.
- Submerge each onion ring completely in the batter, ensuring thorough coating and allowing excess to drip off.
- Carefully lower battered rings into hot oil, frying until they transform into a rich golden-brown color, turning once to ensure even cooking.
- Work in small batches to maintain oil temperature and prevent overcrowding, which can lead to soggy rings.
- Extract rings using metal tongs or a slotted spoon, transferring to a paper towel-lined wire rack to drain excess oil.
- Rapidly combine sauce ingredients until smooth and serve immediately alongside the crispy, piping-hot onion rings.
Notes
- Rest the batter for 30 minutes to let gluten relax, creating lighter, crispier onion rings.
- Pat onion rings completely dry before battering to ensure maximum crunch and prevent oil splattering.
- Use cold beer for a more aerated, crispy coating that creates delicate, light texture.
- Maintain consistent oil temperature between 350°F-365°F for even, golden-brown frying without greasy results.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 272 kcal
- Sugar: 3 g
- Sodium: 290 mg
- Fat: 17 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 13.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 10 mg