Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 large sweet onions, cut into 3/4-inch rings
- 1 1/2 cups (360 ml) buttermilk + 1 tsp kosher salt + 1 tsp hot sauce (optional)
- Oil for frying (2 quarts/2 liters peanut or canola)
- Beer batter: 1 cup (120 g) all-purpose flour, 1/2 cup (70 g) rice flour, 1/2 cup (60 g) cornstarch, 2 tsp baking powder, 1 1/2 tsp kosher salt, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp black pepper, 1 1/4 cups (295 ml) very cold lager, 1 tbsp vodka (optional)
- Comeback sauce: 1/2 cup mayo, 2 tbsp ketchup, 2 tbsp chili sauce, 1 tbsp Dijon, 1 tsp Worcestershire, 1 tsp hot sauce, 1 tbsp lemon juice, 1 small garlic clove, 1/4 tsp smoked paprika, pinch salt and pepper
- Flaky salt and chopped chives or parsley, for finishing
Do This
- 1. Stir together all comeback sauce ingredients; chill.
- 2. Slice onions into 3/4-inch rings, separate, and soak in buttermilk 30 minutes.
- 3. Whisk dry batter ingredients; reserve 1/2 cup for dusting. Whisk in cold beer (and vodka, if using) to a thick, pourable batter; chill 10 minutes.
- 4. Heat oil to 365°F (185°C). Set a wire rack over a sheet pan; preheat oven to 250°F (120°C) to keep rings warm.
- 5. Dust rings in reserved dry mix, dip in batter, and fry in batches 2 to 3 minutes until deep golden.
- 6. Drain, salt immediately, keep warm, and serve hot with comeback sauce and herbs.
Why You’ll Love This Recipe
- Thick-cut rings stay tender inside while the beer batter fries up ultra-crisp and craggy.
- Buttermilk soak seasons the onions and tames their bite for sweet, mellow flavor.
- Zesty Southern-style comeback sauce adds creamy, tangy heat for perfect dunking.
- Restaurant-quality results with easy, home-cook-friendly steps and pantry staples.
Grocery List
- Produce: 2 large sweet onions (Vidalia or Walla Walla), 1 lemon, 1 small garlic clove, fresh chives or parsley
- Dairy: Buttermilk, mayonnaise
- Pantry: All-purpose flour, rice flour, cornstarch, baking powder, kosher salt, black pepper, paprika (sweet or smoked), garlic powder, ketchup, chili sauce, Dijon mustard, Worcestershire sauce, hot sauce, peanut or canola oil, lager beer, vodka (optional)
Full Ingredients
For the Onion Rings
- 2 large sweet onions (about 2 lb / 900 g), cut into 3/4-inch-thick rounds and separated into rings
- 1 1/2 cups (360 ml) buttermilk
- 1 tsp kosher salt
- 1 tsp hot sauce (optional)
For the Beer Batter
- 1 cup (120 g) all-purpose flour
- 1/2 cup (70 g) rice flour
- 1/2 cup (60 g) cornstarch
- 2 tsp baking powder
- 1 1/2 tsp kosher salt
- 1 tsp paprika (sweet or smoked)
- 1/2 tsp garlic powder
- 1/2 tsp freshly ground black pepper
- 1 1/4 cups (295 ml) very cold lager beer
- 1 tbsp vodka (optional, helps extra crispness)
For Frying
- 2 quarts (about 2 liters) peanut or canola oil
- Flaky sea salt or kosher salt, for finishing
For the Comeback Sauce
- 1/2 cup (120 g) mayonnaise
- 2 tbsp (30 g) ketchup
- 2 tbsp (30 g) chili sauce
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce (adjust to taste)
- 1 tbsp fresh lemon juice
- 1 small garlic clove, finely grated
- 1/4 tsp smoked paprika
- Pinch kosher salt and black pepper
Garnish
- 2 tbsp finely chopped chives or parsley
Step-by-Step Instructions
Step 1: Make the comeback sauce
In a small bowl, stir together the mayonnaise, ketchup, chili sauce, Dijon, Worcestershire, hot sauce, lemon juice, grated garlic, smoked paprika, and a pinch each of salt and pepper. Cover and refrigerate while you cook so the flavors meld, at least 15 minutes and up to 24 hours.
Step 2: Slice and soak the onions
Trim the onion ends, peel, and slice into 3/4-inch-thick rounds. Separate into rings, keeping the large and medium rings for frying (save tiny centers for another use). In a large bowl, whisk the buttermilk with 1 tsp kosher salt and the hot sauce (if using). Submerge the onion rings and soak for 30 minutes to tenderize and season.
Step 3: Mix a ultra-crisp beer batter
In a large bowl, whisk the all-purpose flour, rice flour, cornstarch, baking powder, kosher salt, paprika, garlic powder, and black pepper. Scoop out 1/2 cup of this dry mixture and set it aside for dusting the onions. To the remaining dry mixture, whisk in the very cold lager (and vodka, if using) until just combined. The batter should be thick but pourable; a few small lumps are fine. Refrigerate for 10 minutes to keep it cold.
Step 4: Heat the oil and set up your station
Pour oil into a deep, heavy pot to a depth of 2 to 2 1/2 inches. Heat over medium-high to 365°F (185°C). Set a wire rack over a rimmed baking sheet. Preheat the oven to 250°F (120°C) to keep batches warm. Arrange your station: bowl of drained onion rings, reserved dry mixture for dusting, chilled batter, pot of hot oil, and the rack for draining.
Step 5: Dust, batter, and fry in batches
Working a few rings at a time, lift onions from the buttermilk, letting excess drip off. Toss in the reserved dry mixture to lightly coat, shake off excess, then dip into the beer batter, letting extra batter drip back into the bowl. Carefully lower into the hot oil. Fry 2 to 3 minutes total, turning once, until deep golden brown and crisp. Do not overcrowd; maintain oil between 350°F and 365°F (175°C to 185°C).
Step 6: Drain, season, and serve hot
Transfer fried rings to the rack, immediately sprinkle with flaky salt, and keep warm in the oven while you finish the rest. Pile onto a warm platter, shower with chopped chives or parsley, and serve right away with the chilled comeback sauce for dunking.
Pro Tips
- Rice flour and cornstarch create a shatteringly crisp, craggy crust that stays crunchy longer.
- Keep the batter cold and the oil hot. Cold batter hitting hot oil equals maximum bubbles and crunch.
- Reserve some dry mix for dusting; this helps the batter adhere and prevents sliding.
- Hold each dipped ring in the oil for 2 to 3 seconds before releasing so it sets and doesn’t stick to the pot.
- Salt the rings while they are still hot so seasoning sticks evenly.
Variations
- Gluten-free: Use a 1:1 gluten-free all-purpose blend in place of AP flour; keep the rice flour and cornstarch.
- Extra spicy: Add 1/2 to 1 tsp cayenne to the batter and a dash more hot sauce to the comeback sauce.
- No-alcohol: Substitute ice-cold seltzer water for the beer and skip the vodka; keep everything very cold.
Storage & Make-Ahead
Comeback sauce can be made up to 1 week ahead and refrigerated. Slice onions and soak in buttermilk up to 8 hours ahead (refrigerated). Mix the dry batter ingredients and store in an airtight container for 1 month; add beer just before frying. Cooked onion rings are best fresh, but leftovers can be cooled, refrigerated up to 2 days, and reheated on a rack at 425°F (220°C) for 8 to 10 minutes. To freeze, arrange fried rings in a single layer, freeze until solid, then store in a freezer bag up to 1 month; reheat at 450°F (230°C) for 12 to 15 minutes.
Nutrition (per serving)
Approximate for 1 of 4 servings with sauce: 650 calories; 38 g fat; 69 g carbohydrates; 7 g protein; 1210 mg sodium. Values will vary based on oil absorption and exact portion size.
