These amazing onion rings are adapted from America’s Test Kitchen.
- Cook Time
- Prep Time
- 6-8 ServingsServings
- 2 sweet onions, peeled and sliced into 1/2-inch-thick rounds
- 3 cups beer
- 2 teaspoons cider vinegar
- Salt and pepper
- 2-3 cups vegetable oil
- 3/4 cup all-purpose flour
- 3/4 cups cornstarch
- 1 teaspoon baking powder
- Place onion rounds, 2 cups of the beer, cider vinegar, ½ teaspoon salt, and ½ teaspoon pepper in zipper-lock bag; refrigerate 20 minutes or up to 2 hours.
- Heat oil in large Dutch oven over medium-high heat to 350 degrees.
- While oil is heating, combine flour, cornstarch, baking powder, ½ teaspoon salt, and ¼ teaspoon pepper in large bowl. Slowly whisk in ¾ cup beer until just combined (some lumps will remain). Whisk in remaining beer as needed, 1 tablespoon at a time, until batter is thick enough that it falls from the whisk in a steady stream and leaves a faint trail across the surface of the batter.
- Pour off liquid from onions. Pat onion rounds dry with paper towels and separate into rings. Transfer one-third portion of rings to batter. One at a time, carefully transfer battered rings to the oil. Fry until rings are golden brown and crisp, about 6-7 minutes, flipping halfway through frying. Drain rings on wire rack set on baking sheet, and season with salt and pepper. Return oil to 350 degrees and repeat with remaining onion rings and batter. (If planning on keeping for a period of time, preheat oven to 200, and hold rings in there until needed)