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Beer-Battered Onion Rings

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35min

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4 servings

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These Beer-Battered Onion Rings feature thick-cut onion slices encased in a light, airy, and crispy golden batter with subtle malty notes from the beer. The batter puffs up beautifully when fried, creating a delicate crunch that gives way to sweet, tender onion inside. The contrast between the crisp exterior and the soft, flavorful onion makes these rings irresistibly delicious. Perfect as a side dish, appetizer, or game day snack, these homemade onion rings are far superior to any restaurant version.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
3 g
6 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare the onions

- Peel the onions. - Cut into 1/2-inch thick slices. - Separate into rings, discarding the small inner rings or saving for another use.

2
Soak the onions

- Place onion rings in a large bowl. - Cover with cold water. - Let soak for 10 minutes to remove some of the harsh onion flavor.

3
Prepare the dredging station

- Place 1/2 cup of flour in a shallow dish. - This will be used for the initial dredging.

4
Prepare the batter dry ingredients

- In a large bowl, whisk together the remaining flour, cornstarch, baking powder, salt, pepper, garlic powder, and paprika.

5
Prepare the egg

- Crack the egg into a small bowl. - Beat lightly.

6
Complete the batter

- Add the beaten egg to the dry ingredients. - Gradually pour in the beer while whisking. - Mix until just combined and no large lumps remain. - The batter should be thick but pourable, similar to pancake batter.

7
Heat the oil

- In a large, heavy-bottomed pot or deep fryer, heat oil to 375°F (190°C). - Use a thermometer to monitor temperature.

8
Drain and dry the onions

- Drain the soaking onion rings. - Pat thoroughly dry with paper towels. - Moisture will prevent the batter from adhering properly.

9
Dredge the onions

- Dredge each onion ring in the plain flour, shaking off excess. - This helps the batter stick to the onions.

10
Batter the onions

- Dip floured onion rings into the beer batter. - Allow excess batter to drip off. - Ensure each ring is evenly coated.

11
Fry the onion rings

- Carefully lower 3-4 battered rings into the hot oil. - Do not overcrowd the pot as this will lower the oil temperature. - Fry for 2-3 minutes, turning occasionally, until golden brown and crispy.

12
Drain the fried rings

- Remove rings with a slotted spoon or tongs. - Place on a wire rack set over a baking sheet or on paper towels to drain excess oil.

13
Continue frying in batches

- Repeat the battering and frying process with remaining onion rings. - Allow oil to return to 375°F between batches. - Adjust heat as needed to maintain temperature.

14
Season immediately

- Sprinkle the hot onion rings lightly with salt while still hot.

15
Keep warm if necessary

- If needed, keep the fried onion rings warm in a 200°F (95°C) oven while completing the batches. - Place on a baking sheet in a single layer.

16
Check for doneness

- Onion rings should be golden brown and crispy on the outside. - The onion inside should be tender when bitten into.

17
Serve

- Serve immediately while hot and crispy. - Pair with ketchup, ranch dressing, or your favorite dipping sauce.

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