The secret to our best onion rings is a batter made with beer and club soda; make sure both are very cold before stirring into the batter. This is part of BA's Best, a collection of our essential recipes.
Recipe information
Yield
4 Servings
Ingredients
Special Equipment
Preparation
Step 1
Slice onion into ½"-thick rounds and separate into individual rings. Place in a large bowl and pour in buttermilk (they should be submerged). Chill 30 minutes.
Step 2
Whisk cornmeal, baking powder, paprika, ¾ cup flour, and 1 ½ tsp. salt in a medium bowl. Whisking constantly, gradually add club soda and lager (it’s okay if a few lumps remain). Mixture should be the consistency of thin crêpe batter; whisk in more beer or flour as needed. (Be careful not to overmix.)
Step 3
Place remaining ¾ cup flour in a shallow bowl. Fit a large pot with thermometer and pour in oil to come 2" up sides. Heat over medium-high until thermometer registers 375°. Working in batches (don’t overcrowd the pot or oil temperature will drop and onions may stick together), remove onion rings from buttermilk, letting excess drip back into bowl. Dredge in flour, shaking off excess, then dip into batter, letting excess drip back into bowl. Fry, turning occasionally with chopsticks or a slotted spoon, until crust is golden brown, puffed, and crisp, about 2 minutes.
Step 4
Transfer onion rings to a wire rack set inside a rimmed baking sheet; season immediately with salt. Serve with Buttermilk Ranch Dressing.
