Go Back
–+ servings

Beer Battered Onion Rings & Ranch Sauce

Print Recipe Pin Recipe
No ratings yet
Prep Time: 25 minutes
Cook Time: 10 minutes
Resting Time: 15 minutes
Total Time: 50 minutes
Calories: 440kcal
Servings: 6 People
Metric - Imperial

Ingredients

Onion Rings

  • 2 Brown (Yellow) Onion Sliced Into Rings
  • 250 ml Buttermilk
  • 140 g Plain Flour All-Purpose
  • 2 g Garlic Powder
  • 180 ml Beer of Choice or Soda Water
  • Salt & Pepper
  • 1 litre Neutral Oil

Ranch Sauce

  • 2 Egg Yolks
  • 5 g Dijon Mustard
  • 5 g Flat Leaf Parsley Chopped
  • 5 g Dill Chopped
  • 6 Chives Sliced
  • ½ Lemon Juiced
  • 375 ml Olive Oil
  • 1 g Garlic Powder
  • 1 g Onion Powder
  • 125 ml Buttermilk
  • Salt & Pepper To Taste

Method

Onion Rings

  • Peel and slice the onion into rings. Place the onion into a mixing bowl, add the buttermilk, and mix to coat. Let stand for 15 minutes.
  • Pour the canola oil into a large, high-rimmed pot or pan, place onto high heat, and heat to 180°C (350°F).
  • To make the batter, add half of the plain flour into a mixing bowl. Add the sea salt flakes, ground white pepper and garlic powder, and mix to combine. Pour in the soda water and whisk until smooth.
  • In another bowl, add the remaining plain flour for dredging.
  • Remove the onions from the buttermilk, removing any excess. Place the onions into the flour (in batches), mix to completely coat, and shake off any excess flour. Add the dredged onions into the batter, remove any excess batter, then gently place the prepared onions into the hot oil.
  • Fry the onion rings for 2 minutes on each side or until golden brown. Remove and place onto a wire rack to drain.

Ranch Sauce

  • In a mixing bowl, add the egg yolks, dijon mustard, flat-leaf parsley, dill, chives, and lemon juice, and whisk to combine.
  • Secure the base of the mixing bowl with a wet towel or grip mat. While continuously and vigorously whisking, slowly pour in the olive oil to create an emulsion. If it starts to pool, stop adding the olive oil and whisk it in before continuing.
  • Once the mayonnaise has been created, add the onion powder, garlic powder, buttermilk and season to taste, and whisk to combine. Serve the ranch sauce alongside the onion rings. Dig in.
Chef's Tips
Let the onions sit in the buttermilk for the full 15 minutes — this softens their bite and helps the flour coating stick properly.
Don't skip the double-dredge (flour, then batter) — the flour layer underneath gives the wet batter something to grip onto, so the coating stays put in the fryer instead of sliding off.
Pour the oil into the ranch sauce as slowly as possible at the start — this is the step most likely to split the emulsion, so patience early on pays off later.
Storage & Reheating
Onion rings are best eaten fresh, as the coating loses its crispness quickly — they'll keep in the fridge for up to 1 day and can be re-crisped in a hot oven or air fryer (avoid the microwave). Since the ranch sauce contains raw egg yolks, use pasteurised eggs if possible, keep refrigerated, and use within 5-7 days rather than the usual 2-week fridge life of a cooked sauce; take extra care if serving to pregnant, elderly, very young, or immunocompromised guests.
Serving 160gCalories 440kcalCarbohydrates 23.1gProtein 5.6gFat 35.7gSaturated Fat 5.4gPolyunsaturated Fat 3.91gMonounsaturated Fat 25.06gTrans Fat 0.1gCholesterol 55mgSodium 92.2mgPotassium 166mgFiber 1.1gSugar 2.6gVitamin A 137.2IUVitamin C 5.24mgCalcium 73.6mgIron 0.8mg