Crispy Beer-Battered Onion Rings
There is no substitute for the contrast between the shatter-crisp exterior and the tender, sweet onion inside. If you avoid crowding the pan, you get a clean fry rather than a soggy, oil-soaked mess.
Manage your oil and your heat.
Ensure your beer is chilled to the point of frostiness and use a heavy-bottomed pot to keep the heat from plummeting once you drop the rings in.
- Dutch oven or heavy pot
- Candy or deep-fry thermometer
- Wire cooling rack
- Whisk
- Tongs
What goes in.
- 2 largeyellow onions, sliced into 1/2-inch rings
- 1 1/2 cupsall-purpose flour
- 1 tspbaking powder
- 1 tspkosher salt
- 12 ozice-cold lager or pilsner
- 1 quartneutral frying oil (canola or grapeseed)
Maintaining Temperature Differentials
The batter must be cold to prevent it from absorbing too much oil before the crust sets. Use a thermometer to keep your oil between 365°F and 375°F at all times.
The method.
Prepare the onions
Separate the onion rings and pat them completely dry with paper towels. Moisture is the enemy of a crisp crust.
Mix the dry
In a medium bowl, whisk together the flour, baking powder, and salt.
Create the batter
Whisk in the cold beer just until combined. A few small lumps are fine; over-mixing creates gluten and makes the crust tough instead of light.
Heat the oil
Fill your pot with 3 inches of oil. Heat over medium-high until your thermometer reads 375°F.
Coat and fry
Dredge each ring in a little extra dry flour, shake off the excess, dip into the batter, and drop into the oil. Fry for 2-3 minutes, flipping once, until deep gold.
Drain
Transfer to a wire rack set over a tray to drain any surface oil; do not stack them.
When it doesn't go to plan.
Discard the smallest inner rings or save them for a stir-fry; they cook too fast compared to the larger rings.
If the batter starts looking thin, add a tablespoon of flour at a time.
Salt the rings immediately after pulling them from the oil while the surface is still hot and porous.
The ones that keep coming up.
Why are my onion rings soggy?
Usually, the oil temperature is too low. If it drops below 350°F, the batter absorbs the oil instead of frying in it.
Can I use non-alcoholic beer?
Yes, but keep it as cold as possible. The carbonation is what provides the light lift to the batter.
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