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Crispy Beer Battered Onion Rings Recipe with Smoky Chipotle Aioli

crispy beer battered onion rings - featured image
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Crispy beer battered onion rings paired with a smoky chipotle aioli, perfect for snacks or parties. This recipe delivers a crunchy, flavorful treat with a creamy, smoky dip.

Ingredients

Scale
  • 2 large yellow onions, peeled and sliced into ½-inch thick rings
  • 1 cup (240 ml) pale lager or pilsner beer
  • 1 cup (125 g) all-purpose flour, sifted
  • ¼ cup (30 g) cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon salt, plus more for sprinkling
  • ½ teaspoon freshly ground black pepper
  • 1 large egg, lightly beaten (room temperature)
  • Vegetable oil for frying (about 4 cups)
  • ½ cup (120 ml) mayonnaise, preferably full-fat
  • 1–2 chipotle peppers in adobo sauce, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon freshly squeezed lime juice
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste

Instructions

  1. Peel and slice the onions into ½-inch rings. Gently separate the rings and pat dry with paper towels to remove excess moisture.
  2. In a large bowl, whisk together sifted flour, cornstarch, baking powder, salt, and black pepper.
  3. In a separate small bowl, beat the egg lightly. Gradually add the beer to the dry ingredients, whisking continuously until smooth and thick enough to coat the onion rings. Adjust flour if batter is too thin.
  4. Pour vegetable oil into a deep fryer or large pot to a depth of about 3 inches. Heat to 350°F (175°C), monitoring with a thermometer.
  5. Dip onion rings into the batter, letting excess drip off. Fry in batches without overcrowding for 2-3 minutes until golden brown and crispy.
  6. Use a slotted spoon to transfer fried rings to a cooling rack set over a baking sheet. Sprinkle immediately with salt.
  7. While frying, combine mayonnaise, chopped chipotle peppers, minced garlic, lime juice, smoked paprika, salt, and pepper in a small bowl. Stir well and adjust seasoning to taste.
  8. Serve the crispy onion rings hot with a generous bowl of smoky chipotle aioli for dipping.

Notes

Maintain oil temperature at 350°F (175°C) for best crispiness. Pat onions dry before battering to help batter stick. Let batter rest for 5 minutes before frying. Use a wire cooling rack to keep onion rings crispy. The aioli tastes better after chilling for a few hours or overnight. Avoid overcrowding the fryer to prevent sogginess.

Nutrition

Keywords: onion rings, beer battered, chipotle aioli, crispy snack, fried onion rings, smoky dip, party food

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