What type of onion is best for making onion rings?

The best type of onion for onion rings is yellow onions. Typically, a large onion is best. A sweet variety like Vidalia or Walla Walla is also great.

Can I make onion rings in an air fryer?

Yes, you can make onion rings in an air fryer. It's a healthier alternative to deep-frying. The key is to spray or brush the onion rings with oil to ensure they get crispy.

What's the best beer to use in a beer batter?

The best beer for beer batter is usually a light, crisp lager or ale, as it adds a subtle flavor without overpowering the onions. However, you can experiment with different types of beer, like stouts or IPAs, for a more robust flavor profile.

Why do my onion rings get soggy?

Onion rings can become soggy if the oil isn't hot enough, leading to excessive oil absorption. Make sure your oil is at the recommended temperature (around 360°F). Also, don't overcrowd the pan, as this can lower the oil's temperature too much.

What's the best way to cut onions for rings?

Cut the onion into even slices, about ½ inch thick. Use a sharp knife for clean cuts and separate the rings gently to avoid breaking them.

Zesty Beer Battered Onion rings

Description

Classic Beer Battered Onion Rings with a zesty twist. Make this crispy, delicious appetizer or side dish for your next dinner, game day get together, or just for some tasty fun!

Ingredients

Units Scale

1 large onions
ice water
1 teaspoon baking soda
1 1/2 cups All Purpose Flour
1 Tablespoon Paprika
1 tablespoon chili powder
1 Tablespoon Garlic powder
1 Tablespoon Salt + more to season at end.
1 teaspoon pepper
2 teaspoon dried oregano
1/2 teaspoon cayenne powder
12 ounce light beers
Oil, for frying

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Instructions

Cut the tip of the onion (not the root side) and carefully peel the outer layer off.
Cut onions into ½ inch ring pieces. Servings are 6-8 rings.
Separate the rings. Save the middle pieces for any other purposes. The Onion rings themselves you should be able to place two fingers through the hole.
Soak in ice water for 1 hour up to 4 hours.
Strain onions and remove from ice.
Heat oil to 360° Fahrenheit in deep pot, whether a dutch oven or tall top.
While oil is heating, mix dry ingredients into a big dish
Add beer and mix until a thick liquid like. It should be thick like a very thick stew — batter-like.
In small batches, dip onions in batter so it is completely covered and then place in heated oil.
Fry for about 30 seconds or until golden and then flip with metal tongs.
Fry for about 30 more seconds or until golden brown and then remove with a fry spider or tongs and place on paper towel lined plate.
Salt immediately
Repeat until all onions are fried and serve.

Notes

About 5 cups oil were good for me, but you want a few inches at the bottom of your pan.
I use peanut oil, but any high smoke point frying oil will work.
Make sure to observe oil safety
I use one hand for dipping and keep the other dry.
When onion rings are cooking I sometimes rinse my dipping hand in the sink and dry thouroughly to stay clean (water and hot oil is BAD)
Remove from hot oil when blooming onion is golden brown
Good temps to oil is between 350° Fahrenheit and 400° Fahrenheit. I chose 360° as the temp will drop once the onions are added.
You can multiply the recipe, but do not crowd your pot. Consider safety and don’t crowd the onions.
You CAN skip soaking the onions in a pinch, but I recommend the soak.
We are estimating the oil in the calorie count based on our best guess.