Beer-Battered Onion Rings with Horseradish Dill Dipping Sauce
Beer-Battered Onion Rings with Horseradish Dill Dipping Sauce
Beer-Battered Onion Rings with Horseradish Dill Dipping Sauce

Beer-Battered Onion Rings with Horseradish Dill Dipping Sauce

David Venable

It's official. Onion rings are now even yummier. You'll love the crunch of the beer batter in this recipe and the zing of the garlic, oregano, cayenne, and black pepper.

Onion Rings

  • Canola oil, for frying
  • 2 cups all-purpose flour
  • 1 egg, lightly beaten
  • 2 tsp garlic powder
  • 2 tsp dried oregano
  • 1/8 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 (12-oz) bottle of beer
  • 3 large onions, preferably Vidalia, sliced into 1/4'' rings and separated

Directions

To prepare the dipping sauce, whisk together the mayonnaise, ketchup, horseradish, paprika, and dill in a small bowl. Set aside while cooking the onion rings.
To prepare the onion rings, clip a deep-frying thermometer to the side of a heavy, deep pot. Add 2'' of canola oil to the pot and slowly heat the oil to 350°F. While the oil is heating, whisk together the flour, egg, garlic powder, oregano, cayenne, salt, and black pepper in a bowl. Gradually whisk in the beer, stirring until a thick batter forms.
Dredge the onion slices in the batter. Using tongs, add four or five onion rings to the hot oil and fry for 1-2 minutes, until golden brown. Turn them halfway through cooking. (Cook the onion rings in batches or the oil won't stay hot and the onion rings will be soggy rather than crisp.) Again, using tongs, remove the fried onions to a wire rack or paper towels to drain. Cook the remaining batter-dipped onion rings. Serve hot with the dipping sauce.

Dipping Sauce

  • 1 cup mayonnaise
  • 1/4 cup ketchup
  • 2 Tbsp horseradish
  • 1/4 tsp paprika
  • 1 tsp fresh dill, chopped

Cook's Notes

Be sure to cook the rings in batches, otherwise the oil won't stay hot and the onion rings will be soggy rather than crisp.

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