Beer Battered Onion Rings with Spicy Sweet Cocktail Sauce

These beer battered onion rings are crisp on the outside, tender inside, and made to be served hot with a bold, slightly sweet cocktail sauce. Inspired by the classic restaurant favorite, this version delivers that same light batter and satisfying crunch at home.

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Beer Battered Onion Rings

Crispy beer battered onion rings with a light, flavorful coating and a simple homemade cocktail sauce. A classic appetizer that’s easy to make and best served hot.

Ingredients

Ingredients

• 1 large jumbo onion chilled, cut in 1" thick slices
• 1 cup all-purpose flour seasoned with salt and pepper
• 1 cup full-bodied beer (I used Bud)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• vegetable oil for frying

Spicy Sweet Cocktail Sauce

• 1 cup favorite chili sauce
• 2 Tablespoon prepared horseradish
• 1 Tablespoon dry mustard
• 1 Tablespoon lemon juice
• 2 Tablespoons worcestershire sauce

Instructions

Onion Rings

• Heat vegetable oil in a deep pot or fryer to 350°F.

  Separate onion slices into rings and set aside.

  In a medium bowl, whisk together flour, salt, and pepper. Slowly whisk in beer until the batter reaches the consistency of pancake batter.

  Lightly coat onion rings in flour, then dip into the beer batter, allowing excess to drip off.

  Carefully place battered onion rings into hot oil in batches.

  Fry for 1½–2 minutes per side, or until golden brown and crisp.

  Remove with a slotted spoon and drain on paper towels. Serve immediately.

To Make Cocktail Sauce

• In a small bowl, whisk together chili sauce, horseradish, mustard, lemon juice, and Worcestershire sauce.

  Chill for at least 30 minutes before serving for best flavor.

Notes

• For best results, use a cold beer; this helps create a lighter, crispier batter.

  Maintain the oil temperature around 350°F to prevent the onion rings from becoming greasy.

  Fry in small batches to keep the oil temperature steady.

  These onion rings are best served immediately while hot and crisp.

  The cocktail sauce can be made up to 1 day ahead and stored covered in the refrigerator.