Description
Crispy and golden Beer-Battered Onion Rings made at home, featuring a light, airy beer batter that coats sweet onion slices to perfection. Ideal as a snack, appetizer, or side dish, these onion rings are easy to make with simple ingredients and fry up in just minutes.
Ingredients
Units
Scale
Main Ingredients
-
- 2 cups all-purpose flour, divided
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 2 teaspoons salt, plus more for seasoning
- 1/2 teaspoon pepper
- 1 1/2 cups (12 ounces) pale ale beer (or substitute with ginger ale, club soda, or another carbonated beverage)
- 2 large yellow or Vidalia onions
- Vegetable oil, for frying
For Serving (Optional)
- Spicy ketchup, for dipping
Instructions
- Make the Batter: In a large bowl, whisk together 1 1/2 cups of flour with paprika, garlic powder, salt, and pepper. Slowly whisk in the beer until the mixture is well combined and smooth. Allow the batter to rest at room temperature for 10 minutes to help ensure a lighter, crispier texture.
- Prepare the Onions: While the batter is resting, trim the tip off the stem side of the onions and remove the peel. Slice the onions horizontally into 1/2-inch-thick rings. Gently separate the rings and toss them with the remaining 1/2 cup of flour to promote batter adhesion.
- Heat the Oil: Add vegetable oil to a large, heavy-bottomed pot (such as a Dutch oven) to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 375°F, checking the temperature with a deep-fry thermometer for accuracy.
- Batter & Fry the Onion Rings: Working in batches, dip the onion rings into the batter, letting any excess drip off, then carefully lower them into the hot oil. Avoid overcrowding the pot to maintain the correct oil temperature. Fry the rings for about 3 minutes total, flipping once for even browning until golden and crisp.
- Drain and Season: Use a slotted spoon to remove the onion rings from the oil. Place them on a paper towel-lined plate to drain excess oil, and immediately season with additional salt. Repeat the coating and frying process in batches, reheating oil to 375°F as needed, until all onion rings are cooked.
- Serve: Serve the onion rings hot, with spicy ketchup or your favorite dipping sauce, if desired.
Notes
- When measuring beer, avoid including the foamy head; pour gently down the side of a measuring cup for accuracy.
- Any carbonated beverage such as ginger ale, club soda, or a soft drink can be used instead of beer for a non-alcoholic version.
- Shake off as much excess batter as possible from the onion rings to ensure a perfect onion-to-batter ratio and crispiness.
- Fry in batches and do not overcrowd the pot to prevent soggy onion rings.
- Enjoy the onion rings freshly made for the best texture and flavor.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 260
- Sugar: 3g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
