Recipe details
Snacks & Appetizers
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Beer-Battered Onion Rings
35min
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
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Eggs
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
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.
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.
Prepare the dredging station
- Place 1/2 cup of flour in a shallow dish. - This will be used for the initial dredging.
Prepare the batter dry ingredients
- In a large bowl, whisk together the remaining flour, cornstarch, baking powder, salt, pepper, garlic powder, and paprika.
Prepare the egg
- Crack the egg into a small bowl. - Beat lightly.
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.
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.
Drain and dry the onions
- Drain the soaking onion rings. - Pat thoroughly dry with paper towels. - Moisture will prevent the batter from adhering properly.
Dredge the onions
- Dredge each onion ring in the plain flour, shaking off excess. - This helps the batter stick to the onions.
Batter the onions
- Dip floured onion rings into the beer batter. - Allow excess batter to drip off. - Ensure each ring is evenly coated.
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.
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.
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.
Season immediately
- Sprinkle the hot onion rings lightly with salt while still hot.
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.
Check for doneness
- Onion rings should be golden brown and crispy on the outside. - The onion inside should be tender when bitten into.
Serve
- Serve immediately while hot and crispy. - Pair with ketchup, ranch dressing, or your favorite dipping sauce.
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