Classic Beer Battered Onion Rings
Thick-cut sweet onions encased in a crispy, golden beer batter. These classic onion rings are the ultimate accompaniment to any burger or sandwich, offering a satisfying crunch with every bite.
🧂 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
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
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
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
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
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
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.
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.