Beer Battered Onion Rings (with Red Pepper Aioli)

crispy beer battered onion rings on a wooden plank with dipping sauce and a beer on the side.

Beer Battered Onion Rings (with Red Pepper Aioli)

Course: Appetizer, Snack

Cuisine: American

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: people

Calories: 160kcal

Author: Aleka Shunk

These Beer Battered Onion Rings are a classic appetizer! The beer batter makes the exterior SUPER crispy and light at the same time! Serve these with this tasty roasted red pepper aioli dipping sauce!

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Ingredients

2 large vidalia onions
¾ cup flour
¾ cup corn starch
2 tablespoon sugar
3 teaspoon salt
1½ teaspoon onion powder
1½ teaspoon garlic powder
12 oz. beer of choice *darker beers give more flavor
oil for frying

Red Pepper Aioli

½ cup mayonaisse
¼ cup roasted red peppers, minced about 6 oz. drained
1 clove garlic, minced
1 tablespoon lemon juice
salt to taste*

Instructions

Add your red pepper aioli ingredients to a small bowl and mix. Store in the fridge until your ready to dip!
Add enough oil for frying to a large pot. (A few inches high will do.) Heat the oil anywhere between 350-375°F.
While you're waiting, slice the root ends off of your onions. Peel just the outermost skin layer. Next, slice your onion rings in the same direction you just cut. You are looking for slices that are about ½" thick. Do the same with your second onion and set your rings aside.
I'll save the very small rings in a plastic baggie for something else.
Next, add to a large bowl, your dry batter ingredients LEAVING OUT your beer!
Whisk it together and then dredge each of your onions rings in the mixture so they are nicely coated. (Doing this will help your batter stick better.) Set them aside.
Once your oil is at the desired temperature, whisk in your cold beer to your dry mix. Do not overmix!
Add your onion rings to the beer batter and coat them all. (You could also fry one at a time if you wish.)
*If your batter is TOO thin, add 1 tablespoon of flour at a time until it thickens enough to coat the onions.
Using a sharp knife or fork, remove one onion ring at a time allowing any excess batter to drip off and carefully add 3-5 to your hot oil. Keep an eye on your temperature. If the temperature drops too much, add less onion rings next time.
Flip after about a minute or so and remove your rings when they get nicely browned. Each batch will take 2-3 minutes MAX. Allow your fried rings to cool on a wire rack or paper towels. Serve warm with aioli sauce!

Notes

*Yield is about 24 onion rings

Tips*

The temperature of your oil is important. Do not let your oil temp. drop too low or your onion rings will become greasy and heavy.
Keep your oven set to "warm" and store your onion rings on a wire rack inside to keep them warm while you fry the rest of the rings.
Use a cold unopened beer. Not one at room temperature.
If your onion rings are taking longer than 3 minutes, the oil is not hot enough.

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