Crispy Guinness beer battered onion rings with a Dijon mustard dip and seasoned with fresh rosemary.
If I was told I could take three things to a desert island, my list would probably be an onion, flour and some oil. I have a serious veggie crush on beer battered onion rings and I’ll regularly ask for them in place of french fries if the chance comes up when I’m eating out.
But they have to be big and crispy, not those weird breaded versions that you sometimes find at some fast food places. They have to be seasoned well with lots of salt and the onion has to separate when you bite into it. Can you tell I’m picky about my rings?
Making onion rings isn’t that difficult but preparation is important. Every ingredient has to be ready at hand and because most of us don’t own a restaurant sized fryer, you have to work fast.
The house is going to smell like oil for days and clean-up sucks big time, but if you love them as much as I do It’s so worth it. I love using beer when I make a batter for frying, fish tacos and fish n’ chips always get cooked this way in my kitchen and with so many amazing craft beers available, don’t settle for using a tasteless light beer.
The Guinness gave me a deep, dark brown batter and the flavor really came through. Because I’m a dipper, I made an easy mayonnaise and Dijon dip with…yup more Guinness. Add these to your St Patrick’s Day menu but don’t feel bad if you make them in the middle of August too, it’s totally acceptable!
More amazing beer battered onion rings!
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Guinness Beer Battered Onion Rings
- 1 1/2 quarts of canola oil
- 2 large onions
- 1 cup all purpose flour
- 2 teaspoons fresh rosemary chopped finely
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 1 1/2 cups Guinness beer
For The Dip
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon Guinness
To make the dip, whisk together the mayonnaise, mustard and beer. Season with a little black pepper and set aside.
Heat the oil to 365 degrees over a medium heat, in a pan at least 3 inches deep.
In a bowl, whisk together the flour, rosemary, garlic, paprika, salt and pepper.
Peel the onions and slice into thick rings. Set the smaller inner rings to the side incase you don't want to use them.
Add the beer to the flour mixture and whisk until all of the lumps have disappeared. It should be resemble a pancake batter consistency.
Have a baking tray beside your pan lined with paper towel.
Once the oil is at the correct temperature, dip one ring at a time into the batter shaking off the excess.
Gently drop the onion ring into the oil and repeat until you have no more room left in the pan. don't overcrowd or they may stick together.
Cook the onion rings for about 1-2 minutes each side or until golden brown.
Using tongs, transfer the cooked rings from the oil to the paper towel and let them drain for a few minutes.
Season them with some more salt and rosemary if desired.
Repeat the process until you have cooked as many as you need.
Check the temperature of the oil frequently especially before adding more rings to cook, and adjust the heat to keep it at or around 365 degrees.
You can keep the cooked onion rings warm in a low set oven until you're ready to serve them.