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Beer Battered Onion Rings with Curry Dipping Sauce

These Beer-Battered Onion Rings have a super crunchy exterior thanks to the addition of cornstarch and baking powder in the batter.
Course Appetizer
Cuisine American
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 371kcal
Author Christin Mahrlig


  • 2 sweet onions, sliced into 1/2-inch thick circles
  • 3 cups full-bodies ale or lager, I used Samuel Adams
  • 2 teaspoons cider vinegar
  • salt and pepper
  • 8 cups Vegetable oil
  • 3/4 cup all-purpose flour
  • 3/4 cup cornstarch
  • 1 teaspoon baking powder
  • 1/2 cup mayonnaise
  • 1/2 to 2 teaspoons Start! Curry Hot Sauce


  • Place onion slices, 2 cups of beer, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large zip-top bag. Refrigerate for at least 30 minutes, but no longer than 2 hours.
  • Add oil to a Dutch oven and heat to 350 degrees.
  • In a large bowl, combine flour, cornstarch, baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Gradually whisk in 3/4 cup of beer just until combined. There will be some lumps. Continue to whisk in beer 1 tablespoon at a time until batter falls from whisk in a steady stream and leaves a faint trail on the surface.
  • Remove onions from liquid and pat dry with paper towels.
  • Place one-third of the onion rings in the batter, completely coating them.
  • Transfer onion rings to oil and fry until golden brown, flipping to brown both sides. Place on paper towel-lined baking sheet and season with salt.
  • Repeat with remaining onions.
  • Mix mayonnaise and Hot Curry Sauce.


Calories: 371kcal