Beer Battered Onion Rings
User Reviews
5
Beer Battered Onion Rings
Description
This recipe starts with slicing sweet onions into ½-inch thick rings which are marinated in beer to impart flavor and moisture. The batter is prepared by combining a seasoned dry mix—flour, cornstarch, baking powder, black pepper, kosher salt, garlic powder, onion powder, and cayenne—with beer until it reaches a slightly thicker than pancake batter consistency. Some of the dry mix is set aside to dredge the onion rings after they are dipped in the batter.
Once battered, the onion rings are fried in oil heated to 350°F until the coating crisps to a golden brown. The result is a crunchy yet delicate batter encasing tender onion slices. The seasoning blend and slight cayenne add mild heat and savory depth to the crispy coating.
The recipe includes tips for using canola, peanut, or vegetable oil for frying and notes on adjusting batter thickness according to preference. Marinating the onions in beer also tenderizes and flavors them. This preparation is kept away from air frying for best batter texture.
Ingredients
- 2 large sweet onion
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
- The flour and cornstarch mixture is divided between dredging and batter to achieve a crisp exterior.
- Use canola, peanut, or vegetable oil for deep frying to maintain optimal frying temperature and flavor neutrality.
- For batter consistency, aim for a thickness slightly thicker than pancake batter; adjust amount of beer used accordingly, usually just under ¾ cup.
- Onions can be marinated in beer, milk, or buttermilk; the recipe uses beer for flavor and tenderness.
- Cut onion rings about ½-inch thick to balance tenderness and hold the batter coating well.
- This recipe is not suited for air frying—use deep frying for best results.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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