Fried Onion Rings Recipe
Fried onion rings are a popular bar snack in the USA, often served alongside burgers or as something to nibble on while watching a game. Onion coated in a light batter and fried until golden is a bit like savory angel wings – crispy on the outside and soft inside. They taste best with a simple mayo-and-ketchup based dipping sauce.
Fried onion rings are the essence of American bar food – a lightly beer-scented, airy batter wraps around sweet onion and creates a “savory angel wings” effect. The crunchy coating contrasts with the soft center, and the simple mayo–ketchup sauce gives that familiar fast-food flavor without leaving home. It’s a snack that perfectly captures the vibe of watching a game in an American sports bar.
Chef's tips
Slice the onion as evenly as possible – rings of the same thickness will cook in the same time and won’t burn. Watch the batter consistency: it should flow off the ring in a slow, smooth stream; if it’s too thick, it will form a hard shell, and if it’s too thin, it won’t coat the onion properly. Fry in small batches, because overcrowding the pot lowers the oil temperature and instead of crispness you’ll get oil-soaked rings.
How to serve
Serve the rings immediately after frying, with a small bowl of mayo–ketchup sauce and, for example, a spicy sauce like sriracha on the side. They’re perfect with homemade burgers, hot dogs, or as “something to nibble on” while watching the Champions League final with friends. To drink, go for a light, well-chilled beer or a non-alcoholic lemon lemonade with ice.
Ingredients
- onion large, cut into thick slices - 3 piece
- all-purpose wheat flour about 1 cup, plus a bit for dredging - 150 g
- cornstarch - 2 tablespoons
- baking powder - 1 teaspoon
- salt for the batter and for sprinkling - 0.75 teaspoons
- black pepper - 0.25 teaspoons
- sweet paprika - 0.5 teaspoons
- light beer or sparkling water, chilled - 200 ml
- vegetable oil for deep-frying, amount depends on the size of the pot - 700 ml
- mayonnaise for the sauce - 3 tablespoons
- ketchup for the sauce - 2 tablespoons
- lemon juice for the sauce - 1 teaspoon
Preparation
- Peel the onions and slice them into rings about 1 cm thick. Gently separate the slices into individual rings.
- In a bowl, mix 120 g flour, cornstarch, baking powder, 0.5 teaspoon salt, pepper, and sweet paprika.
- Gradually pour in the chilled beer (or sparkling water), whisking until you get a smooth batter with the consistency of thick cream. If it’s too thick, add a bit more liquid; if it’s too thin, add a little flour.
- Spread the remaining flour on a plate. Lightly dredge each onion ring in the flour, shaking off any excess – this helps the batter stick better.
- Heat the oil in a pot or deep frying pan to about 180°C. If you don’t have a thermometer, drop in a little batter – it should immediately start to sizzle vigorously and float to the surface.
- Dip the onion rings in the batter, let the excess drip off slightly, then carefully lower them into the hot oil. Fry in batches so you don’t lower the oil temperature too much.
- Fry the rings for 2–3 minutes on each side, until golden and crispy. Remove with a slotted spoon to a plate lined with paper towels to drain excess oil. Lightly salt immediately.
- In a small bowl, mix the mayonnaise, ketchup, and lemon juice to make a simple dipping sauce.
- Serve the onion rings hot or warm, with the sauce on the side.
Storage
Najlepsze są świeże, ale możesz przechować je w lodówce do następnego dnia i odgrzać w piekarniku, aby odzyskały chrupkość. Można też zamrozić usmażone krążki i podgrzewać bez rozmrażania w gorącym piekarniku.
