Beer Battered Onion Rings are the ultimate crispy, golden snack or side dish. Thick rings of sweet onion are coated in a bold, flavorful beer batter spiced with cayenne, cumin, garlic powder, and black pepper, then fried to crunchy perfection. The result is a light, airy crust that shatters when you bite into it, revealing the tender, sweet onion inside.
Served hot and fresh with a tangy lime mayo dipping sauce, these onion rings are the kind of addictive snack that’s hard to stop eating. Whether you’re serving them with burgers, as a game-day appetizer, or as the main event, they’re guaranteed to impress.
Why You’ll Love This Recipe
• Light, crispy batter that doesn’t overpower the onion
• Just the right amount of spice for flavor without heat
• That zesty lime mayo sauce brings it all together
Ingredients
Lime Mayo Sauce
⅓ cup mayonnaise
1 tablespoon ketchup
¼ teaspoon freshly ground black pepper
⅛ teaspoon ground cayenne pepper
1 small garlic clove, finely minced
1 tablespoon lime juice
Onion Rings
2 large sweet onions, skins removed and sliced into ½-inch rings
1¼ cups all-purpose flour (divided)
¼ teaspoon ground cayenne pepper
¼ teaspoon ground cumin
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 large egg, beaten
1 to 1½ cups beer (adjust for batter thickness)
Vegetable oil, for frying
Instructions
Make the Lime Mayo Sauce
In a small bowl, combine mayonnaise, ketchup, black pepper, cayenne, minced garlic, and lime juice. Stir until smooth and well blended. Set aside or refrigerate until ready to serve.
Prepare the Batter
Set aside ¼ cup of flour in a shallow dish for dusting. In a medium bowl, whisk together the remaining 1 cup of flour with cayenne pepper, cumin, salt, black pepper, garlic powder, and the beaten egg. Slowly pour in the beer while whisking, starting with 1 cup and adding more if needed to reach a smooth, thick batter. Let the batter rest for 10 minutes.
Heat the Oil
Heat vegetable oil in a deep skillet or Dutch oven to 375°F (190°C). The oil should be at least 2 inches deep.
Fry the Onion Rings
Working in small batches, dredge each onion ring in the reserved flour, shaking off excess. Dip into the beer batter, coating fully, then carefully lower into the hot oil. Fry for about 4 minutes, turning occasionally, until golden brown and crispy.
Transfer fried onion rings to a wire rack lined with paper towels to drain excess oil. Repeat with remaining onion rings.
Serve
Serve the onion rings hot with the chilled lime mayo dipping sauce on the side.
Tips for Success
• Use cold beer for a lighter, crisper batter
• Don’t overcrowd the pan—fry in batches for even browning
• For extra crunch, add a tablespoon of cornstarch to the flour mix
Storage Options
Best served fresh and crispy
To reheat, place on a baking rack in a 400°F oven for 5–7 minutes—avoid microwaving as it softens the crust
Not ideal for freezing, as the texture may suffer after thawing
