Print

Crispy Beer-Battered Onion Rings Recipe with Easy Spicy Sriracha Mayo Dip

crispy beer-battered onion rings - featured image
Print Recipe

This recipe delivers crispy beer-battered onion rings with a light, crunchy batter and a creamy, spicy sriracha mayo dip that adds a perfect zing. It’s quick, easy, and perfect for game day or casual gatherings.

Ingredients

Scale
  • 2 large sweet onions (such as Vidalia), peeled and sliced into 1/2-inch thick rings
  • 1 cup (120 g) all-purpose flour, plus extra for dusting
  • 1/4 cup (30 g) cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup (240 ml) cold lager or pale ale beer
  • Vegetable oil for frying (such as canola or sunflower oil)
  • For the Spicy Sriracha Mayo Dip:
  • 1/2 cup (120 g) mayonnaise
  • 2 tablespoons sriracha sauce
  • 1 teaspoon fresh lime juice
  • 1/4 teaspoon garlic powder
  • Pinch of salt

Instructions

  1. Peel and slice sweet onions into 1/2-inch thick rings. Separate the rings and pat dry with paper towels to remove excess moisture. (About 10 minutes)
  2. In a large bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, baking powder, smoked paprika, garlic powder, salt, and black pepper until well combined.
  3. Slowly pour in the cold beer, whisking gently just until the batter is smooth and slightly thick but still pourable. Avoid overmixing; some lumps are okay. (5 minutes)
  4. Pour vegetable oil into a deep frying pan or pot to about 2-3 inches depth. Heat over medium-high heat to reach 350°F (175°C). Use a thermometer for accuracy. (10 minutes)
  5. Lightly coat each onion ring in a little flour and shake off excess flour. (5 minutes)
  6. Dip each floured onion ring into the beer batter, allowing any extra to drip off. Carefully lower into the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes per batch or until golden brown and crispy, turning occasionally.
  7. Use a slotted spoon to transfer fried onion rings to a cooling rack set over a baking sheet to drain excess oil. Keep warm in a low oven (200°F/95°C) if frying multiple batches. (10-15 minutes total frying time)
  8. While frying, whisk together mayonnaise, sriracha sauce, lime juice, garlic powder, and a pinch of salt in a small bowl. Adjust sriracha to preferred heat level. Chill slightly or serve immediately. (5 minutes)
  9. Plate the crispy onion rings alongside the spicy sriracha mayo dip and enjoy immediately.

Notes

Use cold beer straight from the fridge to keep batter light and crisp. Fry in small batches to maintain oil temperature. Use cornstarch in batter for extra crunch. Pat onions dry before battering. Keep fried rings warm on a cooling rack in a low oven to maintain crispiness. If batter thickens during frying, whisk in a splash of cold beer. Avoid microwaving leftovers to prevent sogginess; reheat in oven instead.

Nutrition

Keywords: beer-battered onion rings, crispy onion rings, sriracha mayo dip, fried onion rings, appetizer, snack, game day food

Find it online: https://twinkletaste.com/crispy-beer-battered-onion-rings-recipe-with-easy-spicy-sriracha-mayo-dip/