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Hot Onion Rings

By The New York Times

Updated Oct. 11, 2023

Hot Onion Rings
Erin Jeanne McDowell
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
4(118)
Comments
Read comments

What’s better than a big platter of blazing-hot onion rings? We can't think of a thing. For best results, use sweet onions like Vidalia or Walla Walla in this recipe. The sweetness of the onions pairs well with the spice of the cayenne.

Featured in: How Sweet They Are: Onions That Hardly Ever Bring a Tear

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Ingredients

Yield:6 servings
  • 1cup all-purpose flour
  • 1cup beer
  • 2eggs
  • Generous pinch of cayenne, plus more to taste
  • ½teaspoon kosher salt
  • Dash of Worcestershire sauce
  • 1 to 2quarts peanut or canola oil for frying
  • 3large sweet onions, approximately 1½ pounds, peeled and sliced thinly into rings
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

554 calories; 44 grams fat; 4 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 12 grams polyunsaturated fat; 33 grams carbohydrates; 2 grams dietary fiber; 11 grams sugars; 6 grams protein; 197 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a bowl, mix together the flour, beer, eggs, pepper, salt and Worcestershire sauce. In a deep-fryer or in a large heavy pot, heat the oil. It should be at least 3 inches deep, but more is better. When the oil is hot, drop in a teaspoon of batter to be sure it sizzles.

  2. Step 2

    Gently drop the rings into batter and cook until nicely browned on all sides, about 2 to 3 minutes. Remove using a slotted spoon or spider strainer. Drain on paper towels, sprinkle with salt and serve immediately.

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Ratings

4 out of 5
118 user ratings
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Comments

Kelby Russell

Sourdough Discard Variant: Sourdough discard makes an incredibly tasty and crisp batter. Reduce the flour to 3/4 cup/95 grams and the beer to 3/4 cup/180 milliliters. Add 1/2 cup/115 grams discard to the batter, mixing it with the liquid ingredients first to help break up the starter.

Christine

Anything I can substitute for beer? Thanks!

Annette

Strongly suggest leaving the eggs out altogether. I accidentally did this the first time I made it and they were light and crispy. Second time I remembered the eggs and the batter was heavy and doughy on the finished rings with increased fry time, turning the onions to overcooked mush.

Lan Sluder

I agree -- leave out the eggs.

Chris G

Use egg whites instead of whole eggs. Best rings ever.

kstokes

Since they didn’t say so in the recipe for whatever reason, fry at 375°f.

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