Crispy Beer-Battered Onion Rings with Spicy Remoulade Step-by-step instructions

Before you start

Before you start, fill a large bowl with ice water. Slice the onions and let them soak while you prepare the batter. Measure all the dry ingredients and whisk them together. Pour the oil into a deep skillet and begin heating it.

Have a wire rack set over a baking sheet ready for draining. Pat the onion rings dry before dipping them in the batter—moisture makes the batter slide off. Keep the club soda in the fridge until the last minute, and have all your tools within reach.

Instructions

Prep and Batter

1. 1Prep the Onions
   Slice the sweet onions into 1/2-inch thick rings. Separate the rings gently, keeping them intact. Place the rings in a large bowl of ice water and let them soak for 10 minutes. This removes some of the sharpness and helps the batter cling.
   Look for Onion rings are separated and soaking in ice water.
   Tip Keep the rings in the water until ready to batter; pat them dry before dipping.
2. 2Make the Batter
   In a large bowl, whisk together the flour, cornstarch, baking powder, garlic powder, smoked paprika, black pepper, and salt. Gradually pour in the cold club soda, whisking until the batter is smooth and free of lumps. The batter should be thick enough to coat a spoon.
   Look for Batter is smooth, lump-free, and has a creamy consistency.
   Tip Use ice-cold club soda for a lighter, crunchier crust.
3. 3Heat the Oil
   Pour the vegetable oil into a deep skillet or Dutch oven, leaving at least 2 inches of headspace. Heat over medium-high until the oil reaches 375°F (190°C) on a deep-fry thermometer.
   Look for Oil shimmers and registers 375°F (190°C).
   Tip If the oil smokes, it's too hot; lower the heat and let it come down.

The onions are soaking in ice water, and the batter is smooth and lump-free. The oil is heating to 375°F (190°C). The kitchen smells of garlic and smoked paprika.

The batter should be thick enough to coat a spoon but not gloopy. If it seems too thick, add a splash more club soda; if too thin, whisk in a little more flour. The onions are ready to be dried and dipped.

Fry to Golden

4. 4Coat the Onions
   Remove onion rings from the ice water and pat them thoroughly dry with paper towels. Dip each ring into the batter, letting the excess drip off, then carefully lower it into the hot oil.
   Look for Each ring is evenly coated with batter, no bare spots.
   Tip Work in batches; don't overcrowd the pan.
5. 5Fry the Rings
   Fry the onion rings for about 3 minutes, flipping once halfway through, until they are deeply golden and blistered. Use tongs to transfer them to a wire rack set over a baking sheet to drain.
   Look for Rings are deep golden brown with a blistered, crispy surface.
   Tip Maintain the oil temperature between 350°F and 375°F for even cooking.
6. 6Drain and Season
   As the onion rings come out of the oil, place them on the wire rack and immediately season with a pinch of salt. Continue frying the remaining rings in batches, allowing the oil to return to 375°F (190°C) between batches.
   Look for Rings are crisp, golden, and lightly salted.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Don't pile them; keep them in a single layer on the rack to stay crisp.

The first batch of onion rings is in the oil, sizzling and puffing up. The batter bubbles and turns a deep golden brown. The rings are blistered and crisp, with a rich, fried aroma. The oil temperature holds steady. Each ring is cooked for about 3 minutes, flipping once, until it’s deeply colored on both sides. The wire rack is filling up with golden, crunchy rings.

Serve and Enjoy

7. 7Serve with Remoulade
   Arrange the crispy onion rings on a platter. Serve immediately with the spicy remoulade sauce on the side for dipping.
   Look for Onion rings are hot, crispy, and ready to dip.
   Tip For extra crunch, serve within minutes of frying.

The onion rings are piled on a platter, still steaming and crackling. The remoulade is in a small bowl for dipping. The rings are crisp, golden, and lightly salted. The first bite gives a loud crunch, followed by the sweet, tender onion inside. The spicy remoulade adds a creamy, tangy contrast. Everything is ready to serve immediately.

Common mistakes

One common mistake is not drying the onion rings thoroughly after the ice water soak. Any water on the surface will make the batter slide off and cause splattering in the oil.

Another is overcrowding the pan, which drops the oil temperature and results in greasy, soggy rings. Fry in small batches, giving each ring room to float. Also, resist the urge to flip too often; let the first side get deeply golden before turning.

How to tell it’s done

The onion rings are done when they are deeply golden brown and have a blistered, craggy surface. The batter should be crisp and shatter when bitten, with no raw flour taste. The onion inside should be tender but still have a slight bite.

If you’re unsure, cut one open—the onion should be translucent and soft, not crunchy. The oil temperature should stay between 350°F and 375°F throughout frying. Once they’re out of the oil, they’ll continue to crisp as they cool on the wire rack.

• Egg dishes: 160°F (71°C) in the thickest part