Beer Battered Onion Rings
Beer battered onion rings are easy to make, taste way better than restaurant versions, and are made at a fraction of the cost!
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Servings: 4 people
Equipment
- fry thermometer
Ingredients
- 2 large Vidalia onions
- 1 and ½ cups buttermilk
- 1 and ¾ cups all-purpose flour, divided
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 and ½ cups beer*
- oil*, for frying
Instructions
- 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.
Notes
* I used Blue Moon. Use any light, mild flavor beer, and stay away from IPAs. You can also use non-alcoholic beer or any carbonated beverage.
* Use an oil with a high smoke point such as vegetable, canola, peanut, or sunflower oil.
Onions are best served warm, you can also reheat them in a 400°F oven for 5 minutes.
Nutrition
Serving: 1serving | Calories: 387kcal | Carbohydrates: 24.8g | Protein: 5.7g | Fat: 28.3g | Saturated Fat: 5.9g | Cholesterol: 4mg | Sodium: 690mg | Potassium: 291mg | Fiber: 2.5g | Sugar: 8.2g | Calcium: 131mg | Iron: 1mg