Classic beer-battered onion rings
Big, puffy pub-style onion rings in a light, crackling beer batter, deep-fried until golden and served with a creamy, smoky mayo and ketchup dip. Shown here as the comparison for the air-fryer rings.
Want a more filling version?Crispy air-fryer onion rings with chipotle dip 61- Time
- 35 min (15 prep + 20 cook)
- Servings
- 4
- Per serving
- 527 kcal
- Protein
- 6 g
Ingredients
Rings
- 2 large onions, cut into 1.5 cm (2/3-inch) rings, separated
- 1 cup all-purpose flour, 2 tbsp for dusting, the rest for the batter
- 2 tbsp cornstarch
- 1 tsp baking powder
- 1 tsp paprika
- 3/4 tsp salt, divided
- 2/3 cup beer, ice-cold lager
To fry
- about 7 tbsp absorbed vegetable oil, from about 8 cups (2 litres) in the pot; only what the rings absorb is counted
Dip
- 4 tbsp mayonnaise
- 2 tbsp ketchup
Steps
- Toss the onion rings with 2 tablespoons of the flour until dusted.
- Whisk the remaining flour with the cornstarch, baking powder, paprika and half the salt, then whisk in the cold beer until just smooth, like thick cream. A few lumps are fine.
- Heat the oil in a heavy pot (no more than half full) to 365°F. Dip the rings in the batter, let the excess drip back into the bowl, and fry a few at a time for 2–3 minutes, turning once, until puffed and golden. Drain on a rack and sprinkle with the remaining salt.
- Stir the mayonnaise, ketchup and chipotle sauce together and serve with the hot rings.
Good to know
Why ice-cold beer?
Cold batter hitting hot oil puffs up lighter and crisper, and the bubbles in the beer help it along. Sparkling water works the same way, at about the same score.
Alternative
Per
- Calories
- 254
- Protein
- (4%)
- 3 g
- Fat
- (65%)
- 18 g
- Carbohydrates
- (31%)
- 20 g
- of which sugar
- 4 g
- Fiber
- 2 g
- Sodium
- 322 mg
About 75% of the alcohol remains after cooking; the label counts only that.
More side dishes
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2109 kcal goes into the pot and 997 g of ingredients comes out as about 830 g of food: 254 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.