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Stunning plated serving of Beer Battered Fried Onion Rings, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Beer Battered Fried Onion Rings

Shatteringly crisp, golden sweet onion rings encased in an airy beer and rice flour batter. Served with a zesty, horseradish-infused dipping sauce, this is the elevated backyard appetizer.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer, Side Dish, Snack
Ingredients Equipment Method

Ingredients
  

The Onions
  • 2 large white sweet onions, cut into ¼-inch slices
  • 2 cups buttermilk
The Spicy Dipping Sauce
  • ½ cup mayonnaise
  • 2 tablespoons ketchup
  • 2 tablespoons prepared horseradish
  • 1 teaspoon paprika
  • ½ teaspoon ground oregano
  • 2 teaspoons kosher salt
  • 1 teaspoon coarse black pepper
  • 2 or more drops hot pepper sauce
The Dry Dredge
  • 2 cups unbleached all-purpose flour
  • 1 tablespoon chili powder
The Beer Batter
  • 1 cup unbleached all-purpose flour
  • 1 cup rice flour
  • 2 cups club soda
  • 1 (12-ounce) bottle beer
The Fry & Finish
  • Vegetable oil, for frying
  • 2 tablespoons chopped fresh parsley
  • Flaky salt (like sea salt)

Equipment

  • 1 Large metal baking sheet
  • 1 Large rectangular ceramic baking pan
  • 1 Heavy-duty enameled cast-iron Dutch oven
  • 1 Heavy-bottomed cast-iron skillet
  • 1 Heavy-bottomed saucepan

Method
 

Soak the Onions
  1. Separate the onion rings and place into a shallow bowl or baking dish.
  2. Cover with buttermilk pushing the rings down into the liquid while you get everything else ready to go.
Make the Dipping Sauce
  1. Whisk together mayonnaise, ketchup, horseradish, paprika, and oregano.
  2. Taste and season with some of the salt and pepper.
  3. Stir in as much hot sauce as you like. Pour the dipping sauce into a bowl.
Prepare the Dredge and Batter
  1. Whisk together 1 cup all-purpose flour with the rice flour in a shallow bowl or baking dish.
  2. Stir in the club soda and beer.
  3. Place the remaining 2 cups all-purpose flour into a shallow baking dish.
  4. Whisk in chili powder and season generously with salt and pepper.
Heat the Oil
  1. Heat about 3-inches of vegetable oil in a deep, large pot over medium-high heat to 350°. The vegetable oil should come no higher than one third up the side of the pot.
Fry and Serve
  1. Once you add the onion rings, the oil will bubble up. The temperature of the oil will go down when you add battered onion rings and then come up again as they cook. I use a candy thermometer to make sure that the temperature is hot before I add more onion rings to the oil.
  2. Lift an onion ring out of the buttermilk and shake off the extra liquid.
  3. Dredge into the seasoned flour and then dip into the beer batter, again shaking off the excess liquid.
  4. Place the battered onion ring into the hot oil.
  5. Continue this process to fry several rings at a time, being careful not to place too many into the oil at the same time.
  6. You want them to swim freely as they fry.
  7. Use a slotted spoon or spider strainer to turn the rings in the oil until golden brown on both sides, about 3 to 5 minutes.
  8. Remove the rings to a paper towel lined baking sheet.
  9. Continue with the remaining rings until there are none left.
  10. Once you remove the onion rings from the oil, immediately sprinkle with parsley and flakey salt. Serve with dipping sauce.