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(113)
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.

Ratings

4 out of 5
113 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.

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.

iris

These cooked up great and even reheat well in a 425 oven for a few minutes (flip once). As others suggested I omitted the eggs and they turned out nice and crispy. I did find the recommended ratio of batter to onion a little off and ended up whipping up more batter. Worcestershire sauce is necessary, and these were being eaten by spice wimps so the cayenne was definitely missed. Will absolutely turn to these again!

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