Spicy Beer Batter Onion Rings with a Saigon Dipping Sauce



Makes 6 Servings

2 large yellow onions
3 cups all-purpose flour, divided
1 ½ cups cornstarch
2 ½ tsp garlic powder
2 ½ tsp onion powder
2 ½ tsp cayenne pepper
2 ½ tsp granulated sugar
1 ½ tbsp kosher salt, plus more for sprinkling
1 ½ cups beer
2 cups sparkling mineral water
1 large egg
4-6 cups vegetable oil, for frying
1 Jar of Bellisari’s Saigon Street Sauce for dipping


Start with peeling the onions, cutting them into 1/2-inch-thick slices, and separating the slices into rings. Use only the large outer rings, and use the small inner rings for another dish.

Place 1 cup flour in a large bowl, toss in the onion rings, and leave them in the flour for 30 minutes. Meanwhile, set two cooling racks over two rimmed baking sheets, and preheat the oven to 250˚F.

In a large bowl, combine the remaining 2 cups of flour, cornstarch, garlic powder, onion powder, cayenne pepper, sugar, and salt. Mix the wet ingredients – beer, mineral water, and egg – in another, smaller bowl. Finally, mix the two together into a smooth batter.

Pour enough oil into a large pot so it is 1-inch deep, and heat the oil to 350˚F. Dip the onion rings into the batter and transfer into the hot oil. Working in small batches, fry the onion rings for 1.5 minutes, then turn them over and fry for 1.5 more minutes.

Transfer each batch of fried onion rings to the cooling racks set over the baking sheets and place them in the oven so they remain warm. Season with salt. Dip in Saigon and enjoy!