Onion Rings Recipe
User Reviews
5
Onion Rings Recipe
Description
The recipe begins by optionally soaking thick ½-inch yellow onion rings in ice water to mellow their sharpness and add crispness. After peeling and slicing, the rings are dusted with corn starch to help the batter adhere better. The batter mixture consists of flour combined with baking powder, paprika, garlic powder, salt, and pepper, to which beer is added gradually to reach a thin pancake-like consistency. The beer batter provides carbonation for lightness and a subtle malt flavor.
Onion rings are dipped in the batter and deep-fried in vegetable oil heated to about 365-375 degrees Fahrenheit until they develop a golden color and a crisp texture. The batter frying technique locks in the onion’s mild sweetness and delicate texture while creating a satisfying crunch outside.
These onion rings can be served with a simple dipping sauce made from equal parts BBQ sauce and ranch dressing, warmed slightly for added flavor. They make a flavorful crunchy side or snack and are best consumed fresh to maintain their crisp coating.
Ingredients
- 1 yellow onion about 1 pound, jumbo
- 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 black pepper
- 1 beer can sub seltzer water, 12 oz. can
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 in the 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
- Soaking onion rings in ice water before frying reduces sharpness and enhances crunch.
- Dust onions with corn starch to improve batter adhesion and crispness.
- Use beer or seltzer water in batter for a lighter texture.
- Combine equal parts barbecue sauce and ranch dressing for a simple dipping sauce; warming it slightly enhances flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 12g | 60% |
| Sodium | 781mg | 33% |
| Potassium | 164mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 328IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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