Optimized for maximum chomp, these beer-battered onion rings feature a tempura-like coating that turns golden brown and shatteringly crisp in the fryer. Plus, they’ll stay crunchy for hours.

• Total Time 1¼ hours
• Yield 4–6 servings

Ingredients

2 large yellow onions (about 2 pounds total), peeled and cut crosswise into ½”-thick slices

2½ cups (313 g) all-purpose flour, divided

1 cup (112 g) cornstarch

2½ tsp. garlic powder

2½ tsp. onion powder

2½ tsp. cayenne pepper

2½ tsp. sugar

1 Tbsp. plus 1½ tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt, plus more

1½ cups lager beer such as Anchor Steam

1 cup club soda or seltzer

1 large egg

Vegetable oil for frying (4–6 cups)

Special Equipment:

deep-fry/candy thermometer, 2 heat-safe cooling racks, 2 rimmed baking sheets

Preparation

1. Step 1Preheat oven to 250°F. Set two cooling racks over two rimmed baking sheets and cover one rack with parchment paper.
2. Step 2
   Separate 2 large yellow onions, peeled and cut crosswise into ½”-thick slices, into rings and reserve small inner rings for another use. Add 1 cup (125 g) all-purpose flour to a large bowl. Toss rings in flour, then transfer to parchment and let sit 30 minutes.
3. Step 3
   Whisk 1½ cups (188 g) all-purpose flour, 1 cup (112 g) cornstarch, 2½ tsp. garlic powder, 2½ tsp. onion powder, 2½ tsp. cayenne pepper, 2½ tsp. sugar, and 1 Tbsp. plus 1½ tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt in the same large bowl. In another large bowl, combine 1½ cups lager beer, 1 cup club soda or seltzer, and 1 large egg and whisk until no streaks remain. Gradually whisk the flour mixture into the wet mixture.
4. Step 4
   Heat an inch of vegetable oil in a Dutch oven or other large heavy-bottomed pot over medium-high heat until it registers 375°F on a deep-fry thermometer. Working in batches to prevent crowding and replenishing oil as needed, dip onions into batter and immediately drop into hot oil. Cook onion rings, turning once with a slotted spoon or spider, until golden, about 3 minutes total. Transfer cooked rings to wire racks set over the baking sheets, discarding parchment once cleared. Sprinkle with kosher salt and keep warm in oven while frying remaining batches.

Notes

To create satisfyingly thick rings, start with large onions (the biggest ones you can find) and set aside the small interior onion pieces for another use. You’ll coat the onions in a two-step process. First, toss them with flour and let them sit so the juices meld with the flour’s starch. This is key to allowing the batter to adhere. Next, you’ll sink the floured onions in the batter just before deep-frying. Hot oil is crucial, so use a deep-fry thermometer to maintain a steady temperature. Arrange the cooked, crispy onion rings on wire racks and stash in a warm oven until the cooking is complete.

For even crispier results, swap out about ⅓ cup of the flour for EverCrisp, a readily available modified starch beloved by both home cooks and professionals. You can adjust the seasonings to suit your taste: add black pepper, coriander, or chili powder. Or go rogue with something like baharat or Doritos seasoning. And if you spot a sweet onion, such as Maui, Walla Walla, or Vidalia onions, feel free to use them instead.