American
Crisp Beer-Battered Onion Rings
Thick sweet-onion rings wear a cold, lightly seasoned beer batter that fries into a craggy golden shell while the onion inside turns tender but not limp.
6 servings · 20 minutes prep · 20 minutes cook
Ingredients
Onions
- 2 large sweet yellow onions, peeled and sliced crosswise 1/2 inch thick
- 1 1/2 teaspoons Diamond Crystal kosher salt, divided
Beer Batter
- 1 1/2 cups all-purpose flour, divided
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 1/4 cups cold pale lager
- 2 quarts neutral oil, for frying
Directions
Prepare the Rings
- Separate the onion slices into large rings, reserving small centers for another use. Sprinkle with one-third of the salt and rest on a rack for 15 minutes; blot away released moisture.
- Toss the rings with 1/2 cup of the flour until very lightly dusted. Shake off every loose patch.
Mix the Cold Batter
- Set a dry, heavy 5- to 6-quart pot on a stable burner and keep a fitted metal lid within reach. Pour in the neutral oil, keeping it no more than halfway up the pot to leave headspace for batter foam, and heat to 350°F / 175°C. Never use water on an oil fire; turn off the heat and cover the pot with the lid if it is safe to do so. Whisk the remaining flour with the cornstarch, baking powder, paprika, black pepper, and another third of the salt.
- Just before frying, whisk in the cold lager until no dry flour remains; small lumps are preferable to overmixing. The batter should fall in a thin ribbon.
Fry in Batches
- Dip 4 to 5 rings, let excess batter fall away, and lower them separately and carefully into the oil. Fry for 2 to 3 minutes, turning once, until crisp and deep gold. Return the oil to 350°F before repeating.
- Drain on a wire rack and season immediately with the remaining salt. Serve within 10 minutes for the cleanest crunch.
