These Guinness Battered Onion Rings with a spicy curried mayo dip are the ultimate appetizer, these rings are gutsy and satisfying, no meal required!
Onion ring lovers you know there are so many wonderful variations on this fab appetizer.
There are those humongous rings that are so fat you have to carve them like steak…there are the wispy ones that seem like they’re all batter and no onion (hey, that’s ok with me)…there are the strings that require a fancy shoveling technique to get them to the mouth and keep them fully enclosed in said mouth…the list is endless. Let’s call these Guinness Battered Onion Rings the Goldilocks of the onion ring world ~ not too thick, not too thin ~ they’re just right.
This batter couldn’t be more basic, and so these onions rings can be on your table any time you’ve got an onion, a bit of flour, and a bottle of beer. The rich robust flavors of the stout beer make for an extra delicious batter, you might even be tempted to reach for a spoon!
Whisk the Guinness into the flour until you’ve got the consistency of a thick pancake batter.
TIP: As far as I’m concerned, there is only one secret to making a great onion ring ~ it’s getting the oil hot enough. Use a thermometer to make it easier. You want to get it to 350F and keep it there. Your rings will be crisp and delicious.
The spicy curried mayo dip isn’t just an afterthought, I’ve blended in plenty of curry powder, turmeric, and fiery cayenne for a powerful flavor that stands up to the rings. The flavor and color actually develop as the dip sits, so plan to make it a little bit ahead of time to let the grains of spice melt into the mayonnaise. You might want to save this recipe for other uses, too, I think it would be amazing on a roast beef sandwich.
Check out my TIPS FOR THE BEST ONION RINGS AND STRINGS, where you will also find links to all my other onion ring recipes.
Guinness Battered Onion Rings
- vegetable oil for frying
- 4 onions peeled and thickly sliced
- 2 cups flour
- 1 pint Guinness Stout
- 1/2 cup mayonnaise
- 1 tsp curry powder
- 1/2 tsp cayenne powder
- 1/2 tsp turmeric
- salt and pepper to taste
- Put about 6 inches of oil in a medium sized pot and heat until the temperature reaches 350F
- Put the flour in a bowl and whisk in enough Guinness to make a mixture similar to a thick pancake batter.
- When the oil has reached 350F, work in batches and dip the onion rings into the batter, and then into the oil. Fry, flipping them once or twice, for about 2 minutes, or until golden and crispy. Drain on paper towels. You can keep the rings warm in a low oven if you like, while you finish the rest.
- Stir the sauce ingredients together and taste to adjust any of them. Set aside until needed.
- Serve the onion rings piping hot, with the sauce.
- I wish I could tell you that onions rings make great leftovers, but they really don't. If you MUST, like my husband, finish them off the next day, heat them on a baking sheet in a 350F oven for about 10 minutes, or until hot.
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