Classic Beer Battered Onion Rings

🧂 Ingredients

• 2 Large sweet onions(Choose firm, large onions for best results. Vidalia or Walla Walla are excellent choices.)
• 1.5 cups All-purpose flour(Plus extra for dusting the onion rings.)
• 1 cup Cold lager or pale ale(Must be ice-cold for a crispier batter. Avoid dark or heavily flavored beers.)
• 1 tsp Paprika(Smoked paprika can add an extra layer of flavor.)
• 1 tsp Salt(Plus more for seasoning the batter and finishing.)
• 0.5 tsp Black pepper(Freshly ground is best.)
• 4-6 cups Vegetable oil or canola oil(For deep frying. Ensure enough oil to submerge the onion rings.)

👨‍🍳 Instructions

1. 1

   Prepare the onions: Peel the onions and slice them into 1/4-inch thick rings. Separate the rings and set aside. If any rings are too small, you can reserve them for another use or chop them finely for a different texture.

   ⏱️ 10 minutes
2. 2

   Set up your dredging station: Place the flour in a shallow bowl. In a separate bowl, whisk together the beer, paprika, 1 tsp salt, and black pepper until just combined. The batter should be the consistency of pancake batter; if it's too thick, add a tablespoon or two more beer; if too thin, add a tablespoon or two more flour. Ensure your beer is very cold.

   ⏱️ 5 minutes
3. 3

   Heat the oil: Pour the oil into a heavy-bottomed pot or Dutch oven to a depth of about 3 inches. Heat the oil over medium-high heat to 350°F (175°C). Use a thermometer to monitor the temperature. If you don't have a thermometer, a drop of batter should sizzle immediately and float to the surface.

   ⏱️ 10 minutes
4. 4

   Coat and fry the onion rings: Lightly dust the onion rings with a little extra flour, shaking off any excess. Dip each floured ring into the beer batter, ensuring it's fully coated. Let any excess batter drip off for a second. Carefully place the battered rings into the hot oil, working in batches to avoid overcrowding the pot. Overcrowding will lower the oil temperature and result in soggy rings.

   ⏱️ 10 minutes
5. 5

   Fry until golden brown and crispy: Cook the onion rings for 3-5 minutes per batch, turning them occasionally with a slotted spoon or spider strainer, until they are a deep golden brown and the batter is crisp. The internal temperature of the oil should remain around 350°F (175°C).

   ⏱️ 5 minutes
6. 6

   Drain and season: Remove the fried onion rings from the oil and place them on a wire rack set over a baking sheet or on a plate lined with paper towels to drain excess oil. Immediately sprinkle them generously with additional salt while they are still hot. Serve immediately for the best crispness.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓Use ice-cold beer: The colder the beer, the crispier the batter will be due to the steam created when it hits the hot oil.
• ✓Don't overcrowd the fryer: Fry in small batches to maintain the oil temperature and ensure even cooking and crispiness.
• ✓Season while hot: Salting the onion rings immediately after frying allows the salt to adhere to the hot batter and enhances their flavor.
• ✓Maintain oil temperature: Use a thermometer to keep the oil at a consistent 350°F (175°C) for optimal results.
• ✓Double-dip for extra crunch: For an even thicker, crispier coating, you can dip the floured rings into the batter, let excess drip off, then dip them back into the batter for a second coating before frying.

🔄 Variations

• Spicy batter: Add a pinch of cayenne pepper or a dash of hot sauce to the batter for a kick.
• Herbed batter: Incorporate finely chopped fresh herbs like chives or parsley into the batter.
• Gluten-free option: Use a gluten-free flour blend and a gluten-free beer or sparkling water for the batter.
• Panko coating: After dipping in batter, roll the rings in panko breadcrumbs for an extra crispy texture.

🥗 Nutrition

Per serving