Crispy Beer-Battered Onion Rings Recipe

• 1
  yellow onion

Dry Mix:

• ½
  cup
  flour
• ½
  tsp
  salt

Wet Batter:

• 1
  cup
  flour
• ¾
  tsp
  baking powder
• 1
  cup
  beer
• 2
  tbsp
  cold water
• 2
  ice cubes

• 
  Slice the onion into thick rings, about ¼ to ½ inch thick. Gently separate the rings so they stay intact. Combine the dry mix—½ cup flour and ½ tsp salt—in a shallow bowl or plate. Toss the onion rings lightly in the dry mix so they are evenly coated; this helps the wet batter adhere.
  
• 
  Make the wet batter in a medium bowl: whisk together 1 cup flour and ¾ tsp baking powder. Slowly add 1 cup of beer while whisking to avoid lumps. Add 2 tbsp cold water and place 2 ice cubes into the batter to keep it consistently cold as you work. A cold batter and the carbonation from the beer produce a lighter, crisper coating.
  
• 
  Heat oil in a deep skillet or fryer to 375°F (190°C). Working in small batches, dip the floured onion rings into the wet batter, allowing excess to drip off. Carefully place rings into the hot oil and fry for about 3 minutes, turning if needed, until golden brown on both sides. Don’t overcrowd the pan—crowding lowers the oil temperature and makes the coating greasy.
  
• 
  Use a slotted spoon or spider to remove the rings and drain them on a wire rack or paper towels. Season immediately with a sprinkle of salt while still hot so the seasoning adheres. Repeat with remaining rings. For extra crispness, briefly re-fry any batch for 20–30 seconds before serving.
  
• 
  Serve warm with your favorite dipping sauce. Arrange the rings from largest to smallest for a striking presentation and to keep the crunch visually appealing.