Crispy Beer-Battered Onion Rings with Spicy Remoulade Tips, FAQ & printable recipe

Tips for success

For the crispiest onion rings, use a batter that’s just thick enough to coat the onion but thin enough to drip off. If the batter is too thick, it will be doughy; too thin, and it won’t cling.

The cold club soda is crucial—make sure it’s straight from the fridge. Also, don’t skip the ice water soak; it makes the onions sweeter and helps the batter adhere.

Fry in small batches and keep the oil at a steady 375°F (190°C). Use a deep-fry thermometer and adjust the heat as needed.

After frying, place the rings on a wire rack, not paper towels, so they stay crisp on all sides. Season with salt immediately after they come out of the oil so it sticks. Serve right away for the best texture.

Variations

• Beer-Battered: Substitute cold lager beer for the club soda. The beer adds a malty, slightly yeasty flavor and helps create an even crisper crust. Use a light beer for a neutral taste or a darker beer for a richer flavor.
• Spicy Cajun: Add 1 teaspoon of Cajun seasoning and a pinch of cayenne pepper to the dry ingredients. This gives the batter a smoky, spicy kick that pairs well with a cool dipping sauce.
• Parmesan Herb: Add 1/4 cup finely grated Parmesan cheese and 1 teaspoon dried oregano to the dry ingredients. The cheese adds a savory, nutty flavor and extra crispness.
• Gluten-Free: Use a gluten-free all-purpose flour blend in place of regular flour. Ensure the blend contains xanthan gum for structure. The batter will be slightly different but still crispy.

Storage and make-ahead

Fridge

Store leftover onion rings in an airtight container with a paper towel for up to 2 days. Reheat in a 400°F oven for 5-7 minutes to crisp up.

Freezer

Freeze fried onion rings on a baking sheet, then transfer to a freezer bag for up to 1 month. Reheat from frozen in a 400°F oven for 8-10 minutes.

Reheat

Reheat leftover onion rings in a 400°F (200°C) oven on a wire rack for 5-7 minutes, or until hot and crispy. Avoid microwaving.

Leftover onion rings are best eaten immediately, but if you have extras, let them cool completely, then store them in an airtight container with a paper towel to absorb moisture.

They will keep in the refrigerator for up to 2 days. Reheat in a 400°F (200°C) oven for 5-7 minutes to restore some crispness. Avoid microwaving, as it makes them soggy.

You can slice the onions and keep them in ice water in the refrigerator for up to 4 hours before frying. The batter can be mixed up to 1 hour ahead, but keep it cold and whisk again before using.

The remoulade can be made a day in advance and stored in the fridge. However, fried onion rings are best made fresh and served immediately.

Serving ideas

Serve the onion rings hot, piled on a platter with a bowl of spicy remoulade for dipping. They’re perfect as an appetizer for game day, a side for burgers or sandwiches, or a snack with friends. The remoulade adds a creamy, tangy kick that balances the sweet onions and crispy batter.

For a more casual presentation, serve the rings in a paper-lined basket with extra napkins. They pair well with cold beer or a fizzy soda. If you’re serving them as a side, they’re great alongside grilled meats or fried fish. The rings are best enjoyed within minutes of frying, so have everything ready before you start.

Frequently asked questions

Recipe card

Crispy Beer-Battered Onion Rings with Spicy Remoulade

Prep 20 minCook 10 minTotal 30 minServes 4

Ingredients

• 3 large sweet onions (such as Vidalia or Walla Walla)
• 1 cup all-purpose flour
• 2 tbsp cornstarch
• 1 tsp baking powder
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• 1 tsp black pepper
• salt, to taste
• 2/3 cup cold club soda
• 4 cups vegetable oil, for frying
• 1 cup spicy remoulade sauce, for dipping

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Arrange the crispy onion rings on a platter. Serve immediately with the spicy remoulade sauce on the side for dipping.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

320

Protein

4 g

Carbohydrates

35 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.