Beer Battered Onion Rings

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 11/23/21
onion rings with beer batter
Diana Rattray
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
350 Calories
22g Fat
31g Carbs
5g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 350
% Daily Value*
Total Fat 22g 29%
Saturated Fat 2g 10%
Cholesterol 70mg 23%
Sodium 292mg 13%
Total Carbohydrate 31g 11%
Dietary Fiber 1g 5%
Total Sugars 4g
Protein 5g
Vitamin C 4mg 20%
Calcium 31mg 2%
Iron 2mg 8%
Potassium 148mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These crispy deep-fried onion rings are made with a beer batter.

For the crispiest onion rings, chill the batter and sliced onions thoroughly before you begin. Dipping the onion rings in cornstarch or flour helps the batter adhere to the onions.

Serve the onion rings with ketchup, a spicy chili mayonnaise,​ or remoulade sauce.

Ingredients

  • 1 1/3 cups (6 ounces) all-purpose flour

  • 1 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 1 tablespoon vegetable oil

  • 2 large egg yolks

  • 3/4 cup beer

  • 1/2 cup cornstarch, or flour

  • 2 large sweet onions, sliced

  • Oil, for frying

Steps to Make It

  1. Mix together the flour, salt, pepper, 1 tablespoon of oil, and egg yolks. Gradually whisk in the beer to make a smooth batter. 

  2. Refrigerate the batter for at least 2 hours before using. The onion rings will be crispier if you chill the batter thoroughly before cooking.

  3. Slice the onions and separate the slices into rings. Immerse the rings in ice water.

  4. Heat the oven to 200 F.

  5. Line a large rimmed baking sheet with paper towels and place a rack in the pan.

  6. Heat a few inches of oil to about 370 F in a deep saute pan or saucepan, or heat the oil in a deep fryer.

  7. Remove some rings from the ice water and pat them dry with paper towels.

  8. Toss several rings with the cornstarch or plain flour and then dip them in the batter. If the batter is too thick, add a little more beer.

  9. Deep-fry the onion rings in batches in the hot oil until golden brown, about 2 minutes for each batch. Let the oil temperature return to 370 F before you add the next batch. 

  10. Remove with a slotted spoon and place on the rack. Put them in the pre-heated 200 F oven while frying subsequent batches.

Tip

  • To remove a little more fat, briefly drain the fried onion rings on paper towels before you place them on the rack in the pan. Line a large bowl with paper towels and gently shake the fried onion rings in the bowl. Turn them out onto the rack and keep warm in the 200 F oven.

Recipe Variation

  • Replace the beer with club soda or use non alcoholic beer.
  • Spice the onion rings up with a teaspoon of Cajun or Creole seasoning.