Crispy Beer-Battered Onion Rings with Zesty Horseradish Dip Tips, FAQ & printable recipe

Tips for success

For the crispiest results, use a light hand when coating the rings in batter. Let the excess drip off for a second before lowering into the oil—this prevents clumping and uneven cooking.

Also, keep the batter cold by placing the bowl over an ice bath if you are frying in multiple batches. The contrast between the cold batter and hot oil is what creates that shattering crust.

If you are making a large batch, keep the finished rings warm in a 200°F (90°C) oven on a wire rack while you fry the rest. Do not cover them, as that will trap steam and soften the crust.

For extra flavor, you can add a pinch of cayenne or black pepper to the batter. And remember, the dip can be made ahead and stored in the refrigerator for up to three days.

Variations

• Spicy Chipotle Dip: Add 1 teaspoon of chipotle hot sauce or a minced chipotle pepper in adobo to the horseradish dip for a smoky, spicy kick. Adjust the amount to your heat preference.
• Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend and ensure the beer is gluten-free. The texture will be slightly different but still crisp.
• Extra Crispy Panko Coating: After dipping in the batter, roll the rings in panko breadcrumbs for an even crunchier crust. Fry as directed, and the panko will turn golden and crispy.
• Herb-Infused Batter: Add 1 teaspoon of dried thyme or oregano to the dry ingredients for an herby note. Or stir in a tablespoon of chopped fresh parsley into the batter just before frying.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 400°F oven for 5-7 minutes to restore crispness.

Freezer

Freeze fried onion rings in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month.

Reheat

Reheat in a 400°F oven on a wire rack for 5-7 minutes until hot and crisp. Avoid microwaving, which softens the coating.

Leftover onion rings are best enjoyed fresh, but they can be stored in an airtight container in the refrigerator for up to two days. To reheat, place them on a baking sheet in a 400°F (200°C) oven for 5-7 minutes until hot and crisp. Avoid microwaving, as it will make them soggy.

The horseradish dip can be prepared up to three days in advance and kept refrigerated. The batter is best made just before frying, as the carbonation in the beer will dissipate.

You can slice the onions and keep them in a sealed bag in the fridge for a few hours, but coat and fry them just before serving.

Serving ideas

Serve these onion rings hot, straight from the fryer, with the horseradish dip on the side. They pair wonderfully with burgers, sandwiches, or as a standalone appetizer. For a fun twist, sprinkle with fresh chopped parsley or chives before serving, though the video doesn't include this.

The dip is essential—its creamy, tangy heat balances the richness of the fried batter. If you prefer a milder dip, reduce the horseradish to 1 tablespoon.

For a spicier version, add a few dashes of hot sauce. These rings are also delicious with ketchup or a simple aioli, but the horseradish dip is the star.

Frequently asked questions

Recipe card

Crispy Beer-Battered Onion Rings with Zesty Horseradish Dip

Prep 15 minCook 15 minTotal 30 minServes 4

Ingredients

• 2 large sweet yellow onions, sliced into 1/2-inch rings
• 1 1/4 cups all-purpose flour
• 1/3 cup cornstarch
• 1 tsp baking powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1 cup ice-cold dark beer or ale
• oil for frying (such as vegetable or canola), to taste
• 1/2 cup sour cream
• 2 tbsp horseradish
• 1 tbsp ketchup

Instructions

1. Slice the onions into 1/2-inch thick rings. Separate the rings and set aside. In a large bowl, whisk together the flour, cornstarch, baking powder, smoked paprika, garlic powder, and salt. Slowly pour in the ice-cold beer while whisking continuously until the batter is smooth and bubbly. It should be thick enough to coat the back of a spoon but still flow easily.
2. In a small bowl, stir together the sour cream, horseradish, and ketchup until well combined. Cover and refrigerate until ready to serve.
3. Pour oil into a large heavy-bottomed pot to a depth of about 2 inches. Heat over medium-high heat until it reaches 365°F (185°C) on a deep-fry thermometer. While the oil heats, dredge a few onion rings in the flour mixture (from the batter bowl) to lightly coat, then dip them into the batter, letting any excess drip off for a second.
4. Carefully lower the battered rings into the hot oil one at a time. Fry for about 3 minutes, turning occasionally, until deep golden brown and buoyant. Use tongs to transfer the fried rings to a wire rack set over a baking sheet. Sprinkle immediately with flaky sea salt. Repeat with the remaining rings, allowing the oil to return to temperature between batches.
5. Arrange the hot onion rings on a platter. Serve immediately with the horseradish dip on the side for dunking.

Contains: gluten, milk

Estimated nutrition per serving

Calories

320

Protein

4 g

Carbohydrates

38 g

Fat

16 g

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