Beer Battered Onion Ring Recipe
User Reviews
5
Beer Battered Onion Ring Recipe
Description
The recipe starts with peeling and slicing large sweet onions into 3/4-inch rings, separating them for even frying. The onion rings are first coated in a dry mixture of flour, powdered sugar, and onion powder to prepare the surface for the batter.
The beer batter combines flour, garlic powder, parsley, baking soda, light beer, and egg, chilled to improve texture and frying performance. Rings are dipped into the batter then fried in hot vegetable oil until golden and crisp.
This method produces onion rings with a delicate, flavorful crust and soft, sweet onions inside. The beer in the batter contributes to a light, airy texture while seasoning balances the flavor.
Ingredients
- 2 onion large; sweet
Dry Dredge:
- 1 cup flour
- 1 teaspoon powdered sugar
- 1 teaspoon onion powder
Beer Batter:
- 1 cup flour
- 1 teaspoon garlic powder
- 1 teaspoon parsley dried
- 1/2 teaspoon baking soda
- 1 cup light beer of choice
- 1 egg large
- 3 cups vegetable oil for frying, or blended oil
Instructions
- Peel and discard the outer skin of the onion. Slice the onion into 3/4 inch wide rings, set aside the centers (anything too small for an onion ring). Separate all the rings from each other.
- For the dry Dredge: Combine the flour, powdered sugar and onion powder in a shallow bowl and whisk together. Toss the cut onion rings into the dry mixture until evenly coated, set aside.
- For the beer batter: In a medium bowl whisk together the flour, garlic powder, parsley and baking soda. Slowly whisk in the beer and egg. Place in the refrigerate for at least 15 minutes.
- When you are ready to fry, fill a large heavy frying pan or pot with 2-3 inches of oil. Heat the oil over medium heat (360-370°F). Test the oil by dripping a small drop of batter into the oil, if it starts to float and sizzle, the oil is ready for frying. Also, preheat the oven to 200°F and place a wire rack over a baking sheet lined with paper towels.
- Take rings out of the dry dredge, tapping off excess, then dip into the beer batter, covering completely and drop carefully into the hot oil. Fry for 3-4 minutes or until they are a deep golden brown, flipping at last once, if not four times.
- Remove each batch to the prepared baking sheet and then place them in the oven to stay warm. Repeat until all are fried.
- Serve with your favorite dipping sauce.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 40mg | 13% |
| Sodium | 32mg | 1% |
| Potassium | 250mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 7.9mg | 9% |
| Calcium | 47mg | 5% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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