Description
Crispy and flavorful beer battered onion rings made with a perfectly seasoned batter and fried to golden perfection, ideal as a delicious appetizer or side dish.
Ingredients
Units
Scale
Onions
- 2 large yellow onions
Flour & Seasonings
- 2 cups all-purpose flour, divided
- 1 teaspoon baking powder
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 1/2 teaspoons salt, divided
- 2 teaspoons nutritional yeast
- 1 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
Liquid
- 12 ounces pale ale beer
For Frying
- Oil for frying
Instructions
- Prep the onions: Peel and slice the onions into 1/2-inch thick slices. Separate each slice into individual onion rings and add them to a large bowl.
- Soak in ice-cold salted water: Cover the onion rings in ice water, sprinkle with 1/2 teaspoon of salt, mix gently, and let soak for 20 minutes. This step helps reduce the pungency and adds crispness.
- Heat the oil: Fill a deep cast iron pot or frying pan with 2 to 3 inches of frying oil. Heat over medium-low heat until the oil reaches 350 degrees Fahrenheit, measured with a thermometer for accuracy.
- Coat the onions in flour: After soaking, place 1 cup of all-purpose flour in a small bowl. Dredge each onion ring in the flour to coat evenly and set them aside on a wire rack or plate.
- Make the beer batter: In a medium bowl, combine 1 cup of flour, baking powder, paprika, garlic powder, remaining salt (2 teaspoons), nutritional yeast, black pepper, and cayenne pepper. Slowly whisk in the pale ale beer until the batter reaches a pancake-like consistency.
- Coat the onions in batter: Dip each floured onion ring fully into the beer batter, ensuring they are well coated.
- Fry the onion rings: Immediately place the battered onion rings into the hot oil. Fry each side for about 30 seconds until golden brown and puffy. Monitor closely as they cook quickly.
- Drain excess oil: Use a slotted spoon to transfer fried onion rings to a paper towel-lined plate to absorb excess oil. Repeat until all rings are cooked.
- Serve: Serve the onion rings warm and crispy with your favorite condiments. Enjoy your homemade beer battered onion rings!
Notes
- Storage: Best enjoyed fresh, but leftovers keep up to 24 hours in an airtight container refrigerated. Reheat in a single layer in an air fryer or toaster oven to retain crispness.
- Freezing: Cool onion rings completely on a wire rack, flash freeze on a parchment-lined tray for 1-2 hours, then transfer to airtight freezer bags. Freeze for up to 2 months. Reheat from frozen in an air fryer at 350 degrees Fahrenheit for 6-7 minutes until crispy.
- Use a thermometer to maintain oil temperature at 350 degrees Fahrenheit for best frying results.
- Ensure onion rings are fully coated in batter for a crispy crust.
Nutrition
- Serving Size: 5 onion rings
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg