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Beer-Battered Onion Rings with Ranch Dipping Sauce inspired by The Barnacle
Inspired by The Barnacle

Beer-Battered Onion Rings with Ranch Dipping Sauce

Appetizer Vegetarian
This classic appetizer features sweet onions in a light, crispy beer batter. The preparation method creates perfectly golden rings with a tender interior. Served with a homemade ranch dipping sauce, these onion rings make a crowd-pleasing starter or side dish that pairs well with burgers and sandwiches.
Prep Time 20 mins
Cook Time 15 mins
Inactive Time 30 mins
Total Time 65 mins
Servings 6

Ingredients

  • 2 whole Large sweet onions (Vidalia or Spanish onions work best)
  • 2 cups All-purpose flour (Divided)
  • 1/4 cup Cornstarch
  • 1 tsp Baking powder
  • 1 tsp Garlic powder
  • 1 tsp Paprika
  • 1 tsp Kosher salt (Plus more for sprinkling)
  • 1/2 tsp Black pepper (Freshly ground)
  • 1 1/2 cups Pale ale or lager beer (Cold)
  • 1/4 cup Sparkling water (Cold)
  • 4 cups Vegetable oil (For frying)
  • 1/2 cup Sour cream (For ranch dipping sauce)
  • 1/4 cup Mayonnaise (For ranch dipping sauce)
  • 2 tbsp Buttermilk (For ranch dipping sauce)
  • 1 tbsp Fresh dill (Chopped, for ranch dipping sauce)
  • 1 tbsp Fresh parsley (Chopped, for ranch dipping sauce)
  • 1 tbsp Fresh chives (Chopped, for ranch dipping sauce)
  • 1/2 tsp Garlic powder (For ranch dipping sauce)
  • 1/2 tsp Onion powder (For ranch dipping sauce)

Tools You'll Need

  • Large, heavy pot or Dutch oven
  • Deep-fry thermometer
  • Wire cooling rack
  • Baking sheet
  • Slotted spoon or spider
  • Mixing bowls
  • Whisk
  • Paper towels

Chef's Tip

For the crispiest onion rings, make sure both the beer and sparkling water are very cold. Adding the carbonated liquids at the last minute helps create a light, airy batter. Don't overmix—a few lumps in the batter are fine.

Instructions

  1. Slice onions into 1/2-inch thick rings and separate them. Place in a bowl of ice water for 30 minutes.
  2. Meanwhile, prepare the ranch dipping sauce by combining sour cream, mayonnaise, buttermilk, dill, parsley, chives, garlic powder, and onion powder in a bowl. Season with salt and pepper to taste. Refrigerate until serving.
  3. Set up a dredging station: Put 1/2 cup flour in one bowl. In a second bowl, whisk together remaining 1 1/2 cups flour, cornstarch, baking powder, garlic powder, paprika, salt, and pepper.
  4. When ready to cook, drain onion rings and pat completely dry with paper towels.
  5. Heat oil in a large, heavy pot or Dutch oven to 375°F, using a thermometer to monitor temperature.
  6. Just before frying, add cold beer and sparkling water to the flour mixture, whisking until just combined. Some small lumps are fine.
  7. Working in batches, dredge onion rings first in the plain flour, then dip in the beer batter, allowing excess to drip off.
  8. Carefully add battered rings to the hot oil, being careful not to overcrowd.
  9. Fry until golden brown and crispy, about 2-3 minutes, flipping halfway through.
  10. Remove with a slotted spoon or spider and drain on a wire rack set over a baking sheet. Immediately sprinkle with salt while hot.
  11. Maintain oil temperature between batches, skimming any floating bits of batter as needed.
  12. Serve hot with ranch dipping sauce.

Plating

Arrange onion rings in a tall stack on a serving plate lined with parchment paper or in a basket lined with wax paper. Place a small ramekin of ranch dipping sauce on the side. Garnish with a sprinkle of chopped parsley or paprika for color.

Storage & Reheating

Onion rings are best enjoyed immediately after frying. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though they will lose their crispness. To reheat, arrange in a single layer on a baking sheet and warm in a 375°F oven for 5-7 minutes. The ranch dipping sauce can be refrigerated in an airtight container for up to 5 days.

About This Recipe

These beer-battered onion rings draw inspiration from The Barnacle's popular appetizer. The light, airy batter creates that perfect crunch while preserving the sweet flavor of the onions inside. This home version maintains the restaurant-quality texture while using easily accessible ingredients and simplified techniques.

How did it turn out?

We'd love to hear about your experience making this recipe!