The Crispiest Beer-Batter Onion Rings
2 Large yellow onions, peeled & cut into ½ inch thick slices
Oil, for frying
3 cups All-purpose flour, divided
1 cup Cornstarch
1 tbsp Baking powder
2 tbsp Garlic powder
2 tbsp Onion powder
2 tsp Sweet paprika
1 tsp Cayenne pepper
1 tbsp Sugar
3 tbsp Salt
16 oz Cold lager beer
2 cups Cold seltzer water
1 Large egg

Prepare the Rings:

Soak the onions in ice water in the refrigerator for 2 hours before continuing with further steps. This sweetens the onion for cooking. Pat very dry when removing from the water so the batter still adheres nicely. This also allows for the film on each onion ring to be removed easily to prevent the coating from sliding off when you take a bite.

Fry the Rings:

Prepare two baking racks inside baking sheets. Place 1 cup flour into a baking dish. Remove the inner film of each onion ring and discard. Dredge the onion rings in flour and place onto the rack and allow to sit at room temperature for at least 30 minutes (this helps to adhere the batter to the onion).

In a large Dutch oven add 3 to 4 inches of oil and heat to 350ºF on a fry thermometer. In a large bowl whisk together the remaining 2 cups flour, cornstarch, garlic powder, onion powder, paprika, cayenne, sugar, and salt. Whisk in the beer, seltzer and egg.

Dip the onion rings into the batter, allowing any excess to fall off. Add to the oil, not overcrowding the pot or the onion rings will stick to each other. Allow to fry until golden brown, 2 to 3 minutes. Remove to a baking rack set over a baking sheet and sprinkle with salt. Repeat with remaining onions and batter.


Prep Time: 15 minutes + 2 hours soaking

Cook Time: 15 minutes