Print

Crispy Beer-Battered Onion Rings with Chipotle Ranch

crispy beer-battered onion rings with chipotle ranch - featured image
Print Recipe

Shatteringly crisp, golden-brown onion rings with a light beer batter, served with a cool, creamy, and smoky chipotle ranch dip. The ultimate crowd-pleasing appetizer.

Ingredients

Scale
  • 2 large sweet onions (Vidalia or Walla Walla), sliced into ½-inch thick rings
  • 1 ½ cups all-purpose flour
  • ¼ cup cornstarch
  • 1 ½ cups cold beer (light lager or pilsner)
  • 1 teaspoon baking powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Vegetable or canola oil, for frying
  • ½ cup full-fat sour cream
  • ¼ cup mayonnaise
  • 1–2 chipotle peppers in adobo sauce, minced
  • 1 teaspoon adobo sauce (from the chipotle can)
  • 1 tablespoon fresh lime juice
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh chives, chopped
  • ½ teaspoon garlic powder (for dip)
  • ½ teaspoon onion powder

Instructions

  1. Prep the onions: Peel and slice onions into ½-inch thick rounds. Separate rings and pat dry with paper towels.
  2. Make the chipotle ranch: In a small bowl, combine sour cream, mayonnaise, minced chipotle peppers, adobo sauce, lime juice, dill, chives, garlic powder, and onion powder. Stir well, taste, and adjust seasoning. Refrigerate until serving.
  3. Prepare the dredge and batter: In a shallow bowl, whisk together ½ cup flour with a pinch of salt and pepper for the dry dredge. In a separate large bowl, whisk together remaining 1 cup flour, cornstarch, baking powder, smoked paprika, garlic powder, salt, and pepper.
  4. Make the batter: Slowly pour the cold beer into the dry mixture while whisking constantly until smooth. Batter should be the consistency of thin pancake batter.
  5. Heat the oil: Pour 2-3 inches of oil into a heavy-bottomed pot. Heat to 350°F (175°C) using a thermometer. Line a baking sheet with paper towels or a wire rack.
  6. Dredge the rings: Working in batches, toss onion rings in the plain flour dredge, shaking off excess.
  7. Batter the rings: Dip floured rings into the beer batter, letting excess drip off.
  8. Fry: Carefully lower battered rings into hot oil. Fry in small batches (3-4 rings at a time) for 2-3 minutes per side, until deep golden brown and crispy. Maintain oil temperature at 350°F (175°C) between batches.
  9. Drain and season: Transfer fried rings to prepared baking sheet. Immediately sprinkle with flaky sea salt.
  10. Serve immediately with chipotle ranch dip.

Notes

Keep the beer ice-cold for maximum crispiness. Don’t skip the dry dredge—it helps the batter stick. Maintain oil temperature at 350°F (175°C) to avoid greasy rings. Serve immediately for best texture. Leftover rings can be reheated in a 400°F (200°C) oven for 5-7 minutes or in an air fryer.

Nutrition

Keywords: onion rings, beer battered, chipotle ranch, crispy, appetizer, game day, fried

Find it online: https://shimmersnack.com/crispy-beer-battered-onion-rings-with-chipotle-ranch/