A recipe for Guinness Battered Onion Rings! These onion rings are coated in a crisp, Guinness-based batter and fried until golden. For even more flavor, pair with a creamy Guinness honey mustard dipping sauce.
Disclosure: This recipe contains alcohol. It is intended only for those over the age of 21 (in the United States). Please drink/eat responsibly.
These Guinness Battered Onion Rings are a great snack option or appetizer any time of year!
Large onions are thickly sliced into rings (about 1/2 inch, 1.25 cm), soaked briefly in ice water, coated in cornstarch, then covered in a paprika seasoned batter with Guinness beer. They are immediately fried until crisp and golden and served warm alongside an easy mayonnaise honey mustard dipping sauce that also has a splash of Guinness.
A few tips
I usually soak the onion rings in a large bowl of ice water for about 15 minutes before coating and frying. This helps take out some of the sharpness and creates a more crisp texture. Make sure to drain well and lightly pat them dry before coating in the cornstarch.
Prepare the batter immediately before frying using well-chilled Guinness. If you find the coating falling off during the frying process, mix a little more flour into the batter. Take care not to add too much or the onion rings will lose the light, crisp exterior. The consistency of the batter should be similar to a thin, crepe-like batter without any lumps.
Adjust the heat as needed to keep the oil at around 350-365˚F (180-185˚C). Once the oil is thoroughly heated, dip an onion ring into the cornstarch to lightly coat, then thoroughly into the batter. Allow the excess to drip off before transferring to the oil. I used chopsticks (tongs will also work) for this. Make sure the onion doesn’t stick to the bottom of the pot. My pot was large enough for 3-4 rings at a time.
You can keep the Guinness Battered Onion Rings in a single layer on a baking sheet in a 200˚F (95˚C) oven while the remainder are frying to keep them warm.
Looking for more Guinness-based recipes?
Guinness Battered Onion Rings Recipe
Adapted from Foodness Gracious
Guinness Battered Onion Rings
- 3/4 cup (160 grams) mayonnaise
- 1/4 cup (60 grams) Dijon mustard
- 2 tablespoons (50 grams) honey
- 1 tablespoon (15 milliliters) Guinness beer
- 1/2 teaspoon salt
- 1/8 teaspoon Freshly ground black pepper
Guinness Battered Onion Rings:
- 2 large onions
- Ice water for soaking
- 1 cup (120 grams) cornstarch
- Vegetable oil for frying
- 1 cup (125 grams) all-purpose flour
- 1 1/2 teaspoons paprika
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup (237 milliliters) Guinness beer cold
To make the dipping sauce:
- In a small bowl, whisk together the mayonnaise, dijon mustard, honey and 1 tablespoon Guinness beer. Season with salt and pepper. Cover and refrigerate until needed.
To make the Guinness Battered Onion Rings:
- Peel the onions and cut across into thick rings (about 1/2 inch, 1.25 cm). Separate and place in a large bowl filled with ice water. Allow to soak for 15 minutes.
- Place the cornstarch in a large bowl.
- Pour enough oil into a deep pot to reach a depth of about 3 inches (7.5 cm). Place over medium heat to reach 365˚F (190˚C).
- Drain the onion rings and pat to dry.
- In a large bowl, whisk together the flour, paprika, baking powder, garlic powder, salt, and pepper. Whisk in just enough Guinness to form a slightly thinned, lump-free batter similar in consistency to crepe batter (or a thin pancake batter).
- Line a baking sheet with clean towels and set near the pot of oil.
- Dip one of the onion rings in the cornstarch to lightly coat, then immediately dip in the Guinness batter until completely covered. Allow the excess to drip off and carefully place in the hot oil. Gently stir to keep the onion rings from sticking to the bottom of the pot and fry until golden on both sides, about 1-2 minutes per side.
- Use tongs or chopsticks to remove the fried onion ring to the towel-lined baking sheet. Repeat with remaining onions, cornstarch, and batter, being careful not to overcrowd. Don't coat in batter until right before placing in the oil
- Season with a sprinkling of additional salt if desired and serve warm with the dipping sauce.