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Beer Battered Onion Rings Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 13 reviews
  • Author: Lucy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 30 onion rings
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Coat the onions in batter: Dip each floured onion ring fully into the beer batter, ensuring they are well coated.
  7. 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.
  8. 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.
  9. 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