Beer-Battered Onion Rings with Spicy Ranch
Sweet onion rings dipped in a carbonated beer batter and fried until the crust crackles — the bar-food standard, made at home.
- Serves
- 4
- Prep
- 15 min
- Cook
- 15 min
- Written
Method
-
Separate the onion slices into individual rings, setting aside the small center pieces for another use.
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Whisk the mayonnaise, buttermilk, hot sauce, grated garlic, and ¼ tsp smoked paprika together for the ranch and refrigerate until serving.
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Heat 2 inches of oil in a heavy pot to 375°F.
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Whisk 1 cup flour, baking powder, 1 tsp smoked paprika, garlic powder, salt, and cayenne in a bowl, then whisk in the cold beer until the batter is smooth and coats the back of a spoon.
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Toss the onion rings in the remaining ½ cup flour, shaking off the excess, then dip each ring in the batter, letting the excess drip back into the bowl.
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Fry in batches of 5 or 6 rings, without crowding the pot, until deep golden and crisp, about 2 minutes per side.
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Drain on a wire rack and salt immediately while still hot.
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Serve hot with the spicy ranch.
Notes
Pour the beer in cold, straight from the can, and don’t let it go flat while you measure everything else — the carbonation is what puffs the crust, and a batter made with dead beer fries heavy instead of crackling. A light lager disappears into the batter; anything hoppier turns bitter in hot oil.
Drain on a rack, not paper towels — towels trap steam underneath and soften the bottom before you can eat them. If ranch isn’t the mood, malt vinegar and a hard shake of salt does the job just as well.