Everyone loves a plateful of hot and crispy, Beer-Battered Onion Rings!
The secret to deep-fried perfection is the combo cornstarch/flour batter, a few seasonings, and a splash of beer! One of the best party day or game day appetizers, we bet you can’t eat just one!
Why We Love Fried Onion Rings
- I love baked onion rings because they’re healthier but nothing quite beats fresh crispy onion rings out of the fryer.
- Beer makes these rings crispy with a fluffy batter.
- Adjust it to your liking, a thicker batter for a thicker coating or a thinner batter for a thinner coating.
- Onion rings are a perfect appetizer, snack, or side dish and can also be used to top burgers, hot dogs, or steaks!
- No beer? No problem! Use seltzer or club soda to create a light and fluffy batter.
Ingredients & Variations
ONIONS Choose sweet onions like Walla Walla’s, Maui’s, or Vidalia’s for onion rings, otherwise, a regular yellow onion will work. To make yellow onions sweeter, soak the slices in cold water for 10 minutes to dilute the sulfur content. For jumbo onion rings, use the largest slices and save the smaller ones for Sautéed Mushrooms and Onions, Crispy Fried Onions, or Pickled Red Onions.
BEER Technically, ANY carbonated beverage makes the batter fluffy. I prefer a light beer in this recipe but for more beer flavor, use a darker beer like Guinness.
BATTER Cornstarch and flour mixed with the beer helps the batter cling to each ring, and baking powder helps the batter ‘rise.’ Keep the amounts for the batter as directed to guarantee the best ‘cling.’
How to Make Beer Battered Onion Rings
Make onion rings just like those at the local restaurant.
- Marinate the onions.
- Mix flour and seasonings in a large bowl.
- Combine some of the dry mixture (per the recipe below) with beer to make a batter.
- Dip the onion rings into the flour mixture, the batter, and back into the flour mixture.
- Fry in oil (as per the recipe below).
Tips for Crispy Onion Rings
- Adjust the batter to your liking, a thicker batter will give a thicker coating.
- Make and chill the batter while preparing the rest of the recipe. The cold/hot method of deep frying keeps the batter on the onion rings and makes them extra crispy.
- Make sure onion rings are super dry before tossing in the seasoned flour.
- Oil must be at 350°F for ideal deep frying. If the oil temperature goes down or more oil needs to be added for multiple batches, continue to measure it with a thermometer.
Great Onion Ring Sauces
Did you make these Beer Battered Onion Rings? Leave a rating and a comment below!
Beer Battered Onion Rings
Who needs the pub when you can make these crispy & flavorful Beer Battered Onion Rings right at home?
Cut onion into ½-inch slices.
Measure out ¾ cup of beer for the batter. Pour the remaining beer into a freezer bag or bowl and add onion slices to the bag. Marinate for 30 minutes.
Prepare dry mix. While the onions are marinating, combine flour, cornstarch, baking powder, and seasonings in a large bowl. Some of this mixture will be used to dredge the onion rings and some will be used in the batter.
Remove 1 ¼ cup of the seasoned flour mixture above and place in a small bowl. Set aside.
Starting with ½ cup of beer, add beer to the flour mixture left in the large bowl and whisk until smooth. Continue to add beer (up to ¾ cup) until the batter is thick enough to stick to the onion rings (a bit thicker than pancake batter). Place the batter in the fridge while the oil heats.
Preheat the oil to 350°F in a Dutch oven or deep fryer.
Remove the onions from the beer and discard the beer. Pat dry with paper towels.
Place the onions in a bowl and toss with the dry flour mixture.
Lift onions out and shake off excess flour. Dip them into the beer batter ensuring the rings are covered, allow excess to drip off and then dip back into the flour mixture to gently coat.
Gently place the onion rings into the hot oil (ensuring it stays at 350°F) and cook until golden, turning as needed, about 2 minutes per side.
Remove from oil and place onion rings on a paper towel lined plate to drain. Season with seasoned salt while hot.
Oil for Frying: The best oils for deep frying are canola, peanut oil or vegetable oil.
*Beer: The beer is divided and some is used for soaking the onions, some for the batter. If you prefer, the onions can be soaked in milk as we do for our oven baked onion rings.
Cut the onion rings fairly thick, about ½-inch thick.
Batter Thickness: Adjust the batter to your liking, a thicker batter will give a thicker coating. I like to make it just a bit thicker than pancake batter. You may not need to add the full ¾ cup of beer to the batter, I use just under ¾ cup.
This recipe is not recommended for air frying. We use this air fryer onion ring recipe.
Calories: 305 | Carbohydrates: 64g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1766mg | Potassium: 389mg | Fiber: 3g | Sugar: 8g | Vitamin A: 61IU | Vitamin C: 8mg | Calcium: 94mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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