Onion Rings Recipe

Place paper towels over a large baking sheet. Place cooling racks over the paper towels next to where you’ll be frying.

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.)

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.

Coat each onion ring in cornstarch. The cornstarch 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.

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.

Repeat until all onion rings have been fried. Serve with onion ring sauce.

PRO Tip: To keep fried onion rings warm, place the cooling rack with the onion rings in a 200-degree oven.