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Lemon-Bright Beer-Battered Onion Rings

Beer-battered onion rings are dipped in a light beer batter and fried until crisp. Pale lager and a touch of baking powder help create a crackly crust around a tender onion center, resulting in golden, lemon-bright rings. The finished snack looks glossy, with a crisp exterior and a soft, sweet interior.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 large onions sliced into 1/4-inch rings, separated
  • 1 cup all-purpose flour for dredging/dry crust
  • 1/3 cup cornstarch helps crisp
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp paprika
  • 1 cup pale lager beer
  • 1 egg
  • enough vegetable oil for frying

Equipment

  • Heavy pot or Dutch oven
  • Thermometer
  • Tongs
  • Cooling rack over a sheet pan
  • Two mixing bowls and a whisk
  • Paring knife and cutting board

Method
 

  1. Slices onions into 1/4-inch rings and separate into individual rings.
    2 large onions
  2. Whisk the dry ingredients together in a bowl until evenly combined.
    1 cup all-purpose flour, 1/3 cup cornstarch, 1 tsp baking powder, 1/2 tsp salt, 1 tsp paprika
  3. Whisk beer with the egg until smooth and the bubbles settle.
    1 cup pale lager beer, 1 egg
  4. Dip rings into the wet batter, letting excess drip back into the bowl.
    2 large onions, 1 cup pale lager beer, 1 egg
  5. Coat the batter-dipped rings in the dry mixture to create a light crust.
    2 large onions, 1 cup all-purpose flour, 1/3 cup cornstarch, 1 tsp baking powder, 1/2 tsp salt, 1 tsp paprika
  6. Rest the coated rings on a rack set over a sheet pan to set the crust.
  7. Heat oil to about 175°C (350°F) in a heavy pot.
    enough vegetable oil
  8. Fry rings in batches for 2–3 minutes, turning once, until bronzed and crisp.
    2 large onions, enough vegetable oil
  9. Drain rings on the rack for 1–2 minutes and let the steam escape.
  10. Serve the hot rings with your favorite dip, noting the crackly crust and tender interior.