This post contains affiliate links. Please see our disclosure policy.
These beer-battered onion rings are crunchy, sweet, and full of flavor. Enjoy them with ketchup, spicy aioli, or ranch dip!
I recently made crispy onion rings and you guys immediately asked why I omitted beer? So I immediately added beer-battered onion rings to my list. There are two types of onion rings, bread crumb onion rings, and beer-battered onion rings. I love both and I have a strong feeling you will too.
Why You’ll Love These Onion Rings
- They’re fluffy and super crispy.
- The batter sticks perfectly to the onions.
- Requires minimal ingredients.
- Don’t have beer on hand? You can still make these! Use any carbonated drink such as club soda or sparkling water.
- They don’t fall apart when you bite into them.
Ingredient Notes
- Onions – Vidalia onions are the best for this recipe! They’re sweet and sturdy. If you can’t find Vidalia onions at your local supermarket use yellow onions.
- Beer – I highly recommend using pale ale beer. Avoid dark strong-flavored beer and fruity flavored beer.
- Oil – Peanut, canola, or vegetable oil works best for this recipe!
Step-By-Step Instructions
- Heat 3 inches of oil to 365 degrees F.
- Peel the onions and trim off the ends. Slice them crosswise into 1/2 inch slices and separate the slices to create rings.
- Place the onion rings in cold water and allow them to rest for a few minutes. This helps the flour adhere to the onions.
- In a dish, combine 1 cup of flour and 1 tsp of salt. Mix until well combined and set it aside.
- In a separate dish, combine 1 cup of flour, 1 tsp salt, garlic powder, onion powder, and baking powder. Stir in the beer and mix until well combined.
- Coat the rings in flour, then dip the rings into the beer batter. Shake off any excess batter and then fry for 3-4 minutes on each side. Enjoy!
Top Tips For The Ultimate Beer Battered Onion Rings
- Make sure to use a thermometer to measure the oil. If the oil is too hot, the onion rings can burn. If the oil isn’t hot enough, the onion rings will soak up too much oil and become soggy.
- Serve these as an appetizer or side dish! I especially love serving these onion rings with a turkey bacon avocado sandwich and creamy coleslaw.
- If you like your onion rings on the sweeter side, add a pinch of sugar to the beer batter.
- Cook in batches and don’t overcrowd the skillet. There should be enough space to easily turn the onion rings.
Storage
I recommend enjoying these immediately while they’re nice and crispy but if you have any leftovers place them in an air-tight container and refrigerate for up to 3 days.
More Recipes You Might Enjoy
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Beer Battered Onion Rings
Equipment
- thermometer
Ingredients
- 2 vidalia onion
- 2 cups all-purpose flour, divided
- 1 cup beer , dont measure the beer foam, only measure the liquid.
- 2 tsp kosher salt, divided
- 2 tsp garlic powder
- 2 tsp onion powder
- 1/2 tsp baking powder
- 4 cups cold water
- oil, for frying
Instructions
- Heat 3 inches of oil to 365 degrees F.
- Peel the onions and trim off the ends. Slice them crosswise into 1/2 inch slices and separate the slices to create rings.
- Place the onion rings in cold water and allow them to rest for a few minutes. This helps the flour adhere to the onions.
- In a dish, combine 1 cup of flour and 1 tsp of salt. Mix until well combined and set it aside.
- In a separate dish, combine 1 cup of flour, 1 tsp salt, garlic powder, onion powder, and baking powder. Stir in the beer and mix until well combined.
- Coat the rings in flour, then dip the rings into the beer batter. Shake off any excess batter and then fry for 3-4 minutes on each side. Enjoy!
Notes
- Make sure to use a thermometer to measure the oil. If the oil is too hot, the onion rings can burn. If the oil isn’t hot enough, the onion rings will soak up too much oil and become soggy.
- Cook in batches and don’t overcrowd the skillet. There should be enough space to easily turn the onion rings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
