Beer battered onion rings are easy to make at home and are incredibly crispy and flavorful! The carbonation of the beer in the batter also makes them light and airy and adds a mild sweetness and enhanced flavor.
Beer battered onion rings are so light, crisp, and packed with tons of flavor. They are easy to make and taste way better than anything you get from a restaurant, plus at a fraction of the cost! Just one onion can get you a plate piled high with delicious onion rings.
WHAT ONIONS ARE BEST FOR ONION RINGS
The best onions for onion rings are Vidalia onions, sweet yellow onions, white, or brown onions. Red onions can also work, but they have a higher sugar content which makes them more prone to burning.
WHAT BEER IS BEST FOR BEER BATTER
Any beer that is on the lighter side and mild in flavor will produce the best tasting onion rings. The only style beer I would recommend staying away from would be an IPA, the hops tend to make them end up tasting slightly bitter. You can also use a non-alcoholic beer or any carbonated beverage.
HOW TO MAKE BEER BATTERED ONION RINGS
Prep the onions: Use a sharp knife to remove the root and tip of the onion. Make a small slice on the side of the onion to create a flat edge, then slice into ¼” thick slices. Do your best to keep the slices even so they all cook at the same time.
Soak the onion rings in buttermilk for 1 hour. This tones down the sharp flavor of the onions and also helps the batter stick better.
Remove the onions from the buttermilk and toss with flour and seasonings.
Heat the oil for frying: In a large, heavy-bottom pot, add 3 inches of oil. Insert a fry thermometer and heat the oil to 375°. If you don’t have a fry thermometer, check that the oil is hot enough by sticking the handle of a wooden spoon into the oil. If the oil bubbles gently it is ready for frying.
Make the beer batter: Add flour to a large bowl and pour in 1 and ½ cups of beer. Gently whisk until smooth and let sit for a few minutes before coating the onions.
Remove the onions from the flour mixture and coat with the batter.
Fry the onions: Working in batches, add the onions to the hot oil and fry for about 3 minutes. Transfer to a plate lined with a paper towel and sprinkle more salt over the onions. Bring the oil back up to 375° before frying another batch of onions.
Serve the onion rings warm with a cold glass of beer and a side of your favorite dipping sauce.
More Appetizer Recipes:
Beer Battered Onion Rings
- fry thermometer
- 2 large Vidalia onions
- 1 and ½ cups buttermilk
- 1 and ¾ cups all-purpose flour, divided
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. garlic powder
- 1 tsp. chili powder
- 1 and ½ cups beer*
- oil*, for frying
- Slice the Vidalia onions into ¼" thick slices. Separate into rings and soak in the buttermilk for 1 hour.
- In a large bowl or a large ziplock bag, combine ¾ cups of flour with the salt, pepper, garlic powder, and chili powder. Add the onions and toss to coat.
- Add 3 inches of oil to a large, heavy-bottom pot and heat to 375°F.
- In a large bowl, gently mix the beer into 1 cup of flour.
- Remove the onions from the flour and shake off excess before coating in the beer batter.
- Fry the onions in batches for 3 minutes. Place on a paper towel-lined plate and sprinkle with more salt. Let the oil get up to 375°F again before frying the next batch of onions.
- Serve warm with your favorite dipping sauce.