These aren't your average bar onion rings – we take thick-cut sweet onions and give them the full brewhouse treatment with a crispy Yuengling beer batter. Served with our signature Draft Room Sauce, they're the perfect companion to any pint and prove that sometimes the classics just can't be improved upon.
Make it at Home
Crispy Beer-Battered Onion Rings with Draft Room Sauce
Transform ordinary onions into pub-worthy perfection with this beer batter that creates an impossibly light and crispy coating. The secret is using a good lager and keeping everything cold until it hits the hot oil.
Ingredients
2 large sweet onions, cut into 1/2-inch thick rings
1 cup all-purpose flour, divided
1/2 cup cornstarch
1 tsp garlic powder
1 tsp paprika
1 tsp kosher salt
1/2 tsp black pepper
12 oz cold lager beer
1/2 cup mayonnaise
2 tbsp ketchup
1 tbsp yellow mustard
1 tsp Worcestershire sauce
1/2 tsp hot sauce
6 cups vegetable oil for frying
Instructions
1
Separate onion rings and soak in cold water for 30 minutes. Meanwhile, make Draft Room Sauce by whisking together mayonnaise, ketchup, mustard, Worcestershire, and hot sauce. Refrigerate until serving.
2
Heat oil in a large pot or deep fryer to 375°F. Set up dredging station with 1/2 cup flour in one bowl for dusting.
3
Make beer batter by whisking together remaining 1/2 cup flour, cornstarch, garlic powder, paprika, salt, and pepper in a large bowl. Slowly whisk in cold beer until smooth. Batter should coat a spoon but still drip off easily.
4
Pat onion rings completely dry. Working in batches, lightly dust rings in flour, then dip in beer batter, letting excess drip off.
5
Carefully lower battered rings into hot oil, frying 2-3 minutes until golden brown and crispy. Don't overcrowd the pot.
6
Transfer to paper towels and immediately season with salt. Serve hot with Draft Room Sauce for dipping.
