Guinness Battered Onion Rings
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Unrated
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
15 mins
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Servings
6 Servings
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Course
Appetizer
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Cuisine
International
Guinness Battered Onion Rings
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A recipe for Guinness Battered Onion Rings! These onion rings are coated in a crisp, Guinness-based batter and paired with a creamy Guinness honey mustard dipping sauce.
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Ingredients
Dipping Sauce:
- 3/4 cup (160 grams) mayonnaise
- 1/4 cup (60 grams) Dijon mustard
- 2 tablespoons (50 grams) honey
- 1 tablespoon (15 milliliters) Guinness beer
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Guinness Battered Onion Rings:
- 2 large onions
- ice water for soaking
- 1 cup (120 grams) cornstarch
- vegetable oil for frying
- 1 cup (125 grams) all-purpose flour
- 1 1/2 teaspoons paprika
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup (240 milliliters) Guinness beer cold
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Instructions
To make the dipping sauce:
- In a small bowl, whisk together the mayonnaise, dijon mustard, honey and 1 tablespoon Guinness beer. Season with salt and pepper.
- Cover and refrigerate until needed.
To make the Guinness Battered Onion Rings:
- Peel the onions and cut across into thick rings (about 1/2 inch, 1.25 centimeters).
- Carefully separate the rings and place in a large bowl filled with ice water. Allow to soak for 15 minutes.
- Place the cornstarch in a large bowl.
- Pour enough oil into a deep pot to reach a depth of about 3 inches (7.5 centimeters). Place over medium heat to reach 365˚F (185˚C).
- Drain the onion rings and pat to dry.
- In a large bowl, whisk together the flour, paprika, baking powder, garlic powder, salt, and pepper. Whisk in just enough Guinness to form a slightly thinned, lump-free batter similar in consistency to a thin pancake batter.
- Line a baking sheet with clean towels and set near the pot of oil.
- Dip one of the onion rings in the cornstarch to lightly coat, then immediately dip in the Guinness batter until completely covered. Allow the excess to drip off and carefully place in the hot oil. Gently stir to keep the onion rings from sticking to the bottom of the pot and fry until golden on both sides, about 1-2 minutes per side.
- Use tongs or chopsticks to remove the fried onion ring to the towel-lined baking sheet. Repeat with remaining onions, cornstarch, and batter, being careful not to overcrowd. Don't coat in batter until right before placing in the oil
- Season with a sprinkling of additional salt if desired and serve warm with the dipping sauce.
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