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Overhead shot of crispy homemade onion rings piled on a parchment-lined tray with a bowl of pink dipping sauce, a bowl of chopped herbs, and a glass of beer alongside.
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Homemade Onion Rings

Crispy, golden onion rings coated in a light beer batter, sliced yellow onions fried until shatteringly crunchy and served hot with your favorite dipping sauce.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Appetizer, Side Dish
Cuisine: American
Difficulty: Medium
Servings: 4 servings
Author: Krista Teigen

Equipment

  • 1 large skillet

Ingredients

  • Vegetable oil for frying
  • 1¾ cups all-purpose flour divided
  • ¼ cup cornstarch
  • 1 tsp salt
  • ½ tsp baking powder
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp paprika
  • 1½ cups beer
  • 2 medium yellow onions sliced into rings

Instructions

  • Heat 2 inches of oil in a large skillet or pot to 375°F.
    Vegetable oil for frying
  • In a bowl, toss the onion rings with ¼ cup flour.
    1¾ cups all-purpose flour, 2 medium yellow onions
  • In another bowl, combine 1½ cups flour, cornstarch, salt, baking powder, onion powder, garlic powder, paprika, and pepper.
    ¼ cup cornstarch, 1 tsp salt, ½ tsp baking powder, ½ tsp onion powder, ½ tsp garlic powder, ½ tsp paprika
  • Gradually pour in the beer while whisking to combine into a smooth batter.
    1½ cups beer
  • Ensure the temperature of the oil is 375°F. Dip each onion slice in the batter until fully coated, letting the excess liquid drip off.
  • Working in batches, gently drop the onion slices into the oil. Fry for a couple minutes on each side until crispy and golden brown. Transfer to wire rack and immediately sprinkle with salt.
  • Serve with your favorite dipping sauce.

Notes

  • Use a thermometer, not a guess. 375°F is the line between crispy and greasy.
  • Don't crowd the pan. Fry in small batches, about 2 minutes per side, and let the oil recover between rounds.
  • Whisk just until combined. Overmixing builds gluten and turns the coating chewy.
  • Salt the rings the second they leave the oil, while the coating's still hot enough for it to stick.
  • Seltzer water swaps in for beer, same amount, for a non-alcoholic version.
  • Swap in sweet Vidalia onions for a milder ring with less bite.
  • Leftovers keep in the fridge for up to 2 days, but reheat in the oven or air fryer, not the microwave, to bring the crunch back.

Nutrition

Serving: 1serving | Calories: 473kcal | Carbohydrates: 58g | Protein: 7g | Fat: 21g | Saturated Fat: 2.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 643mg | Potassium: 176mg | Fiber: 3g | Sugar: 3g | Vitamin A: 124IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 3mg