Forget everything you think you know about onion rings – these pub-style beauties are about to redefine your expectations! Using Fry Krisp Beer Batter Mix, you'll create onion rings with a shatteringly crispy exterior that gives way to sweet, tender onions within. The beer batter adds a subtle malty flavor and incredible lightness that makes these rings irresistibly addictive.

Picture thick-cut sweet onions encased in golden, bubbly batter that stays crispy even as you work your way through the pile. These aren't just a side dish – they're the star attraction that'll have everyone at the table fighting over the last ring.

Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Serves: 4-6

Foodservice Version

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Ingredients

Fry Krisp Products:

8 cups (2 lbs.) Fry Krisp Beer Batter Mix

For the Onion Rings:

2-3 large, sweet onions (Vidalia or Walla Walla), cut into ½-inch rings
1½ cups Fry Krisp Beer Batter Mix
1¼ cups cold beer (lager or ale)
Vegetable oil for deep frying

For the Pub Sauce:

½ cup mayonnaise
2 tablespoons ketchup
1 tablespoon horseradish sauce
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
Salt and pepper to taste

For Serving:

Ranch dressing
Spicy ketchup
Malt vinegar
Fresh lemon wedges

Instructions

Prep the Onions: Cut onions into ½-inch thick rings and separate into individual rings. Soak in ice water for 10 minutes to crisp them up and reduce the bite. Pat until completely dry.
Heat the Oil: Heat 3-4 inches of oil in a heavy pot to 360°F. Maintain this temperature throughout frying.
Make the Beer Batter: In a large bowl, add your favorite cold beer. Slowly whisk in Fry Krisp Beer Batter Mix until smooth. Let batter rest for 5 minutes to develop.
Prepare the Pub Sauce: Mix all sauce ingredients until smooth. Refrigerate until serving.
Set Up Dredging Station: Place dry beer batter in a shallow dish for the first coating.
Double-Coat Process: Working in batches, dredge onion rings in dry batter, shaking off excess. Dip in wet beer batter, letting excess drip off. Immediately lower into hot oil – don't let them sit, or the batter will slide off.
Fry to Golden Perfection: Fry rings in small batches for 2-3 minutes until deep golden brown and crispy. Don't overcrowd the pot. Remove with a slotted spoon and drain on paper towels.

Pub Master's Secrets

Ice Water Soak: This step removes some of the onion's sharpness and creates crispier rings
Double Coating: Flour first, then batter creates better adhesion and extra crunch
Batter Rest: Letting the batter sit develops gluten for better structure
Temperature Vigilance: Keep oil at exactly 360°F – use a thermometer religiously
Batch Cooking: Small batches prevent oil temperature from dropping and ensure even cooking

Serving Suggestions

Pile these golden beauties high on a paper-lined basket or wooden board. Serve with multiple dipping sauces – the pub sauce, ranch, spicy ketchup, and traditional malt vinegar for the purists. They're the perfect companion to burgers, steaks, or fish and chips, but honestly, they're good enough to be the main event with a cold beer.