Can I make these in an air fryer or the oven?

Not this recipe as written. A wet beer batter needs to hit hot oil to set, and in an air fryer it just drips through the basket before it ever firms up. I'm working on a dedicated air fryer onion ring version with a coating built for it, so keep an eye out.

How do I keep the batter from falling off the rings?

Three things, in order of how often they're the culprit. Make sure the rings are patted completely dry before the flour dusting, don't skip the flour dusting itself, and check that your oil is actually at 365 to 375°F. Batter needs a dry, floured surface to grip and hot oil to set it fast. Miss any of the three and it slides.

How do I keep them from going soggy?

Fry in small batches so the oil temperature holds, salt them the second they come out, and move them to a wire rack instead of stacking them on a plate. Stacked rings trap steam and soften each other from the bottom up.

Can I use other types of onions?

Absolutely. Yellow onions make the best all-around onion ring. Sweet Vidalias are excellent and a little milder. White and red onions both work, they'll just come through sharper.

Can I make the batter ahead of time?

I wouldn't. The baking powder and the carbonation in the beer both start working the moment they hit the flour, and by the time you fry you've lost most of the lift that makes the coating puff. Mix it right before you fry. The dipping sauce, on the other hand, is better made ahead.

Best Damn Beer Battered Onion Rings {Crispy Batter That Sticks}

Name: Best Damn Beer Battered Onion Rings
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 large yellow onion (or 2 medium onions); 1/4 cup all-purpose flour (for pre-coating); 1 cup all-purpose flour (for batter); 2 tbs cornstarch; ½ tsp baking powder (optional); 1½ tsp kosher salt; 1 tsp garlic powder; ½ tsp onion powder; 1 tsp smoked paprika; ½ tsp black pepper; ½ tsp mustard powder; ¼ tsp cayenne pepper; 1 cup beer (8 oz)*; Vegetable oil for frying (about 2 cups); 1/2 cup mayonnaise; 2 tbs ketchup; 1 tsp dijon mustard; 1 tsp dill pickle juice; 1/2 tsp garlic powder; 1/2 tsp paprika; 1/4 tsp black pepper; 1/2 tsp Worcestershire sauce

Description

Light, crispy, golden onion rings in a simple beer batter that actually stays on the ring. Fry them up in about ten minutes and serve them hot with the pickle juice dipping sauce.

Ingredients

1 large yellow onion (or 2 medium onions)
1/4 cup all-purpose flour (for pre-coating)
1 cup all-purpose flour (for batter)
2 tbs cornstarch
½ tsp baking powder (optional)
1½ tsp kosher salt
1 tsp garlic powder
½ tsp onion powder
1 tsp smoked paprika
½ tsp black pepper
½ tsp mustard powder
¼ tsp cayenne pepper
1 cup beer (8 oz)*
Vegetable oil for frying (about 2 cups)

Dipping Sauce (optional)

1/2 cup mayonnaise
2 tbs ketchup
1 tsp dijon mustard
1 tsp dill pickle juice
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp black pepper
1/2 tsp Worcestershire sauce

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Instructions

Mix all dipping sauce ingredients in a small bowl and refrigerate for at least 15 minutes while you make the rings.
Slice the onion into ¼-inch rings and separate them into individual rings.
Optional but recommended: soak the separated rings in a bowl of ice water for 30 minutes, then drain and pat completely dry.
Place the ¼ cup of flour in a large bowl and toss the rings gently until lightly dusted all over. Shake off any excess.
In a medium-large bowl, whisk together the 1 cup flour, cornstarch, baking powder, salt, garlic powder, onion powder, smoked paprika, mustard powder, cayenne, and black pepper. Slowly whisk in the beer until smooth and about the consistency of heavy cream. Let the batter rest 5 minutes.
Add about 1 inch of oil to a deep skillet or heavy pan and heat to 365 to 375°F.
Dip each floured ring into the batter, let the excess drip off, and carefully lower it into the hot oil.
Fry in batches, about 2 minutes per side, flipping once, until deep golden brown and crispy. Don’t crowd the pan, and let the oil return to temperature between batches.
Remove with a slotted spoon or tongs to a paper-towel-lined plate. Salt immediately and serve hot with the dipping sauce.

Notes

Dry rings are non-negotiable. Pat the onions completely dry before the flour dusting. Surface moisture is the main reason batter slides off in the oil.
Don’t skip the flour dusting. That thin dry coat is what gives the wet batter something to grip.
Oil temperature matters more than time. Hold it at 365 to 375°F and let it recover between batches. Cool oil means greasy rings.
Batter should drip, not cling. Aim for the consistency of heavy cream. If it feels thick, whisk in another splash of beer.
Beer choice changes the result. Lagers and pilsners give a mild flavor and golden color. Stouts and darker beers make the batter darker with a deeper, roasted flavor.
The alcohol cooks out. You can also use non-alcoholic beer, club soda, sparkling water, or even ginger ale.
Make the sauce first. It only needs 15 minutes in the fridge, but it’s better cold against a hot ring.
Use a wire rack for multiple batches. Stacking finished rings on a plate traps steam and softens the bottoms.
Storing and reheating: Refrigerate up to 2 to 3 days in an airtight container with paper towels between layers. Reheat at 375°F in the oven or air fryer for 5 to 8 minutes. Skip the microwave, and don’t freeze them.

*The alcohol from the beer cooks out during frying.

Prep Time: 15 mins
Cook Time: 10 min
Category: Side-dish
Method: Stovetop
Cuisine: American