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Beer-Battered Vidalia Rings with Sriracha Aioli

Crispy, golden-brown sweet Vidalia onion rings coated in a light, airy beer batter, served alongside a creamy and spicy homemade Sriracha aioli.

Beer-Battered Vidalia Rings with Sriracha Aioli
Prep 20 min Cook 20 min Total 50 min Level Intermediate
Serves 6

Ingredients

Sriracha Aioli

  • 0.5 cup Mayonnaise — Full fat preferred for best texture
  • 2 tablespoons Sriracha sauce — Adjust to desired spice level
  • 1 clove Garlic — Minced or grated
  • 1 teaspoon Lemon juice — Freshly squeezed
  • 0.25 teaspoon Kosher salt — To taste

Beer-Battered Onion Rings

  • 2 large Vidalia onions — Cut into 1/2-inch thick rings
  • 1.5 cups All-purpose flour — Divided (1/2 cup for dredging, 1 cup for batter)
  • 0.25 cup Cornstarch — Helps make the batter extra crispy
  • 1 teaspoon Baking powder
  • 1 teaspoon Paprika — Smoked paprika can be used for extra flavor
  • 1 teaspoon Garlic powder
  • 1.5 teaspoons Kosher salt — Plus extra for finishing
  • 12 ounces Cold beer — Lager or pale ale, must be very cold
  • 1 quart Vegetable oil — For frying (peanut or canola also work)

Instructions

  1. In a small bowl, whisk together the mayonnaise, Sriracha, minced garlic, lemon juice, and kosher salt. Cover and refrigerate for at least 10 minutes to let the flavors meld.

    ~5 min
    Make the aioli a day in advance for even better flavor.

  2. Pour the vegetable oil into a large Dutch oven or deep fryer until it is about 2 inches deep. Heat the oil to 375°F (190°C) over medium-high heat. Place a wire cooling rack over a baking sheet lined with paper towels.

    ~10 min
    Keep a close eye on the temperature; if it drops too much, the onion rings will be greasy.

  3. Place 1/2 cup of the all-purpose flour in a shallow dish. Toss the separated onion rings lightly in the flour to coat, shaking off any excess. This helps the batter adhere.

    ~5 min
    Ensure the inner membrane of the onion rings is removed if peeling, as it can make the batter slide off.

  4. In a large mixing bowl, whisk together the remaining 1 cup of all-purpose flour, cornstarch, baking powder, paprika, garlic powder, and salt. Gradually pour in the cold beer, whisking gently just until combined. Lumps are fine.

    ~5 min
    Do not overmix the batter, or the gluten will develop and make the rings tough instead of crispy. Using very cold beer shocks the batter when it hits the hot oil, creating a crispier crust.

  5. Working in batches, dip the floured onion rings into the beer batter, letting the excess drip off. Carefully lower them into the hot oil.

    ~1 min
    Drop the rings away from you to prevent splashing hot oil.

  6. Fry the onion rings for 2 to 3 minutes per side, turning once, until they are deep golden brown and crispy.

    ~15 min
    Fry in small batches of 4-6 rings to avoid overcrowding the pot, which lowers the oil temperature.

  7. Use tongs or a spider skimmer to remove the onion rings from the oil. Transfer them to the prepared wire rack. Immediately sprinkle with an extra pinch of kosher salt while they are hot.

    ~4 min
    Salting immediately ensures the salt sticks to the rings.

  8. Allow the oil to return to 375°F (190°C) before frying the next batch. Serve the hot onion rings immediately with the chilled Sriracha aioli.

    ~5 min
    You can keep finished batches warm in an oven preheated to 200°F (90°C) while you fry the rest.
Nutrition
380
Calories
4
Protein (g)
32
Carbs (g)
26
Fat (g)
4
Sat. Fat (g)
2
Fiber (g)
5
Sugar (g)
680
Sodium (mg)
10
Cholesterol (mg)
Equipment
  • Deep fryer or large Dutch oven
  • Candy/Deep fry thermometer
  • Mixing bowls
  • Whisk
  • Tongs
  • Wire cooling rack
  • Baking sheet
Tips & Storage
  • For the crispest rings, make sure your beer is ice cold. You can even pop it in the freezer for 15 minutes before making the batter.
  • Vidalia onions are naturally sweet and lack the sharp bite of white onions, making them perfect for this recipe. If unavailable, Walla Walla or Maui onions are great substitutes.
  • To test if the oil is ready without a thermometer, drop a tiny bit of batter into the oil; it should sizzle immediately and float to the top.
  • Storage: Best enjoyed fresh and hot. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 400°F (200°C) oven or an air fryer for 5-7 minutes until crispy. Do not microwave.
Tags
aioli appetizer beer batter comfort food crispy dairy_free deep fried game day nut_free onion rings party food savory snack spicy sriracha summer sweet onion vegetarian vidalia weekend

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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