Beer Battered Onion Rings
These crispy, golden onion rings feature a light, airy beer batter that delivers the perfect crunch with every bite.
Ingredients
- •2 large yellow onions, sliced into 1/2-inch thick rings
- •1 1/2 cups all-purpose flour
- •1/2 cup cornstarch
- •1 teaspoon baking powder
- •1 teaspoon garlic powder
- •1 teaspoon smoked paprika
- •1 teaspoon salt
- •1 1/4 cups cold light beer (or non-alcoholic beer)
- •Vegetable oil for frying
Instructions
- 1
In a large bowl, whisk together 1 cup of the flour, cornstarch, baking powder, garlic powder, paprika, and salt.
- 2
Gradually whisk in the cold beer until the batter is smooth and resembles the consistency of pancake batter.
- 3
Place the remaining 1/2 cup of flour in a shallow dish.
- 4
Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven to 375°F (190°C).
- 5
Dredge each onion ring in the dry flour, shaking off the excess, then dip it into the beer batter, letting the excess drip off.
- 6
Carefully drop the rings into the hot oil in small batches to avoid overcrowding the pot.
- 7
Fry for 3 to 4 minutes, turning once, until the rings are deep golden brown and crispy.
- 8
Remove with a slotted spoon and drain on a wire rack or paper towels.
💡 Chef tips
- Keep the beer ice-cold until the very last second; the temperature contrast between the cold batter and hot oil is what makes them extra crispy.
- If you want a thicker coating, double-dip the rings in the batter before frying.
- Store leftovers in the refrigerator and reheat in a 400°F oven for 5-8 minutes to restore their crunch.
✅ How it should turn out
The finished onion rings should be perfectly golden-brown and shatteringly crisp on the outside, while the onion inside remains tender, sweet, and succulent.