Beer Battered Onion Rings
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5.0
60 reviews
Excellent
Beer Battered Onion Rings
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Who needs the pub when you can make these crispy & flavorful Beer Battered Onion Rings right at home?
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Ingredients
- 2 large sweet onions
Dry Mix
- 1 ½ cups all-purpose flour
- ¾ cup cornstarch
- 1 ½ teaspoon baking powder
- 2 teaspoons black pepper
- 2 teaspoons kosher salt
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper
Batter
- 355 ml beer 1 can, divided *see note
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Cut onion into ½-inch slices.
- Measure out ¾ cup of beer for the batter. Pour the remaining beer into a freezer bag or bowl and add onion slices to the bag. (If you'd prefer, the onion rings can be soaked in ice water, buttermilk or milk). Marinate for 30 minutes.
- Prepare dry mix. While the onions are marinating, combine flour, cornstarch, baking powder, and seasonings in a large bowl. Some of this mixture will be used to dredge the onion rings and some will be used in the batter.
- Remove 1 ¼ cup of the seasoned flour mixture above and place in a small bowl for the deredge. Set aside.
- Starting with ½ cup of beer, add beer to the flour mixture left in the large bowl and whisk until smooth. Continue to add beer (up to ¾ cup) until the batter is thick enough to stick to the onion rings (a bit thicker than pancake batter). Place the batter in the fridge while the oil heats.
- Preheat the oil to 350°F in a Dutch oven or deep fryer.
- Remove the onions from the beer and discard the beer. Pat dry with paper towels.
- Place the onions in a bowl and toss with the dry flour dredge mixture.
- Lift onions out and shake off excess flour. Dip them into the beer batter ensuring the rings are covered, allow excess to drip off and then dip back into the flour mixture to gently coat.
- Gently place the onion rings into the hot oil (ensuring it stays at 350°F) and cook until golden, turning as needed, about 2 minutes per side.
- Remove from oil and place onion rings on a paper towel lined plate to drain. Season with seasoned salt while hot.
Notes
- Flour/Cornstarch Mixture: The seasoned flour/cornstarch mixture is divided. Some is mixed with beer as the wet batter and some is reserved for dredging the onion rings after they have been dipped in the wet batter.
- Oil for Frying: The best oils for deep frying are canola, peanut oil or vegetable oil.
- *Beer: The beer is divided and some is used for soaking the onions, some for the batter. If you prefer, the onions can be soaked in milk as we do for our oven baked onion rings.
- Cut the onion rings fairly thick, about ½-inch thick.
- ½-inch thick.
- Batter Thickness: Adjust the batter to your liking, a thicker batter will give a thicker coating. I like to make it just a bit thicker than pancake batter. You may not need to add the full ¾ cup of beer to the batter, I use just under ¾ cup.
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- This recipe is not recommended for air frying. We use this air fryer onion ring recipe.
- This recipe is not recommended for air frying. We use this air fryer onion ring recipe.
Nutrition Information
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Calories
305
(15%)
Carbohydrates
64g
(21%)
Protein
5g
(10%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
1766mg
(74%)
Potassium
389mg
(11%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
61IU
(1%)
Vitamin C
8mg
(9%)
Calcium
94mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305 | 15% |
| Carbohydrates | 64g | 21% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1766mg | 74% |
| Potassium | 389mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 61IU | 1% |
| Vitamin C | 8mg | 9% |
| Calcium | 94mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
60 reviews
Excellent
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