Beer Battered Onion Rings
These crispy beer battered onion rings have a light, golden coating with just a hint of spice. The carbonation in the beer creates an airy, crunchy batter that rivals any pub. Perfect as a snack, appetizer, or side dish for burgers and sandwiches.
Servings: 6
Ingredients
- 2 large onions cut into 1/2" rings
- 2 1/2 cups all-purpose flour divided
- 12 ounce bottled beer light beer such as lager or pale ale
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon cayenne pepper optional, can substitute with black pepper
- 3 cups vegetable oil for frying
Instructions
- Heat vegetable oil to 375°F in a large Dutch oven or deep cast iron pot. Make sure oil is at least 2 inches deep. Use a thermometer to monitor the temperature throughout cooking.
- Cut off the ends of the onions and remove the skin. Slice into ½-inch thick rounds and carefully separate into rings.
- Place 1/2 cup of flour in a shallow bowl for dredging. Dust each onion ring in the flour and shake off excess.
- In a large bowl, whisk together remaining 2 cups flour, salt, and cayenne pepper (if using). Pour in the beer and whisk gently until just combined. A few lumps are fine. Avoid overmixing.
- Working in batches of 3 to 4 rings, dip the floured onion rings into the batter and coat well. Let excess batter drip off, then gently place in the hot oil.
- Fry for 3 to 4 minutes total, flipping halfway through, until deep golden brown on both sides. Transfer to a wire rack set over a baking sheet to drain.
- Keep cooked onion rings warm in a 170°F oven while frying remaining batches. Let oil return to 375°F between batches.
Notes
- Oil depth: Make sure oil is at least 2 inches deep in your pot for proper frying.
- Oil temperature: Maintaining 375°F is key. Too cool and the rings absorb oil and turn greasy. Let oil recover between batches.
- Cayenne pepper: Optional, but adds a nice subtle heat. If omitting, add 1/2 teaspoon black pepper instead.
- Onion varieties: Large Vidalia, yellow, or white onions all work well. Choose the biggest onions you can find.
- Don't overmix: A few lumps in the batter are fine. Overmixing develops gluten and makes the coating tough.
- Beer substitute: Plain club soda or seltzer water works if you prefer not to use beer.
- Why flour first: Dredging in flour before battering helps the coating stick. Don't skip this step.
- Drain on a wire rack: Paper towels trap steam and make the coating soggy. A wire rack keeps them crispy.
- Keep warm: Place cooked rings on a wire rack in a 170°F oven while frying batches.
- Storage: Refrigerate leftovers up to 2 days. Reheat in a 375°F oven or air fryer until crispy.
- Freezing: Freeze cooled rings in a single layer, then transfer to a freezer bag. Reheat from frozen at 375°F.
Nutrition
Calories: 523kcal | Carbohydrates: 45g | Protein: 6g | Fat: 37g | Saturated Fat: 30g | Sodium: 584mg | Potassium: 129mg | Fiber: 2g | Sugar: 2g | Vitamin A: 69IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 3mg
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