Crispy Beer-Battered Onion Rings with Spicy Remoulade

There’s a reason onion rings are a diner classic: the shattering crunch, the sweet, tender onion inside, and the addictive dip. This version takes them to the next level with a club soda batter that turns impossibly light and crispy, and a spicy remoulade that adds a creamy, tangy kick.

Slice sweet onions thick, soak them briefly, dip them in a seasoned batter, and fry until deep golden. The result is a pile of golden rings that crackle with every bite.

These crispy onion rings are made with thick slices of sweet onion, soaked in ice water to mellow their bite, then coated in a light, bubbly batter and fried until deeply golden. The secret is cold club soda, which creates a crisp, airy crust that shatters when you bite into it.

Served with a spicy remoulade, they’re the ultimate appetizer or side. The batter comes together in minutes, and the frying takes just a few more, so you can have restaurant-quality onion rings at home in under half an hour.

Ingredients

Why this recipe works

The ice water soak is a game-changer. It removes some of the onion’s harsh sulfur compounds, leaving a sweeter, more mellow flavor.

It also hydrates the onion layers, which helps the batter cling better and fry up crispier. The result is a tender, sweet onion center that contrasts perfectly with the crunchy coating.

Club soda is the key to a light, crispy batter. The carbonation creates tiny bubbles in the batter that expand during frying, resulting in a delicate, airy crust that’s anything but greasy. Keeping the club soda ice-cold ensures the batter stays thin and crisp, not heavy and doughy.

Notes and substitutions

Sweet onions like Vidalia or Walla Walla are ideal because they’re mild and sweet, but yellow onions work in a pinch.

The batter is seasoned with garlic powder, smoked paprika, and black pepper for a savory, smoky depth. Use a neutral oil with a high smoke point, like vegetable or canola, for frying.

A deep-fry thermometer is essential for maintaining the oil at 375°F (190°C). If the oil is too cool, the batter absorbs oil and becomes greasy; if too hot, the outside burns before the onion cooks. A wire rack lets excess oil drip off and keeps the rings crisp.

• sweet onions: yellow onions (slightly sharper, still crisp)
• club soda: lager beer (adds a malty flavor, keep it cold)
• smoked paprika: regular paprika plus a pinch of cayenne for heat
• spicy remoulade: store-bought rémoulade or a mix of mayonnaise, hot sauce, and capers

Equipment

• Large bowl
• Whisk
• Deep skillet or Dutch oven
• Deep-fry thermometer
• Wire rack
• Paper towels
• Tongs
• Cutting board