Beer-Battered Onion Rings
Beer-Battered Onion Rings
Ingredients
For the Onion Rings
- 2 yellow onions, large, sliced into 1/2-inch thick rings, separated
- 1 cup all-purpose flour, for dredging
- 4 cups vegetable oil, for deep frying
- 1/2 teaspoon coarse sea salt, for seasoning, or as needed
For the Beer Batter
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon white pepper
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking powder
- 1 cup lager beer, cold
For Serving
- 1/2 cup ketchup
Instructions
- 1
Prepare the onions: Slice the large yellow onions into approximately 1/2-inch thick rounds. Carefully separate these rounds into individual rings and set aside.
⏱️ 5 min
- 2
Make the batter: In a large bowl, combine 1 1/2 cups of all-purpose flour, 1/4 teaspoon of white pepper, 1/2 teaspoon of fine sea salt, and 1/2 teaspoon of baking powder. Whisk these dry ingredients together until well combined.
⏱️ 3 min
- 3
Add beer to batter: Pour 1 cup of cold lager beer into the dry ingredients. Whisk until a smooth batter is formed. Be careful not to overmix; a few small lumps are acceptable.
⏱️ 2 min
- 4
Set up dredging station: Place the remaining 1 cup of all-purpose flour in a separate shallow dish or plate for the initial dredge.
⏱️ 1 min
- 5
Heat oil: In a deep pot or Dutch oven, pour 4 cups of vegetable oil. Heat the oil over medium-high heat until it reaches 375°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 375
- 6
Batter and fry: Working in small batches to avoid overcrowding the pot, take each onion ring and first dip it into the plain all-purpose flour, ensuring it's lightly coated. Shake off any excess flour. Then, dip the flour-dredged ring into the beer batter, coating it completely.
⏱️ 5 min
- 7
Deep fry: Carefully place the battered onion rings into the hot oil. Fry them for 2 to 3 minutes per side, or until they turn a beautiful golden brown and are crispy. They cook very quickly, so watch them closely to prevent burning.
⏱️ 10 min•🌡️ 375
- 8
Drain and season: Once golden brown, remove the onion rings from the oil using a slotted spoon or spider. Transfer them to a paper towel-lined tray to drain any excess oil. Immediately sprinkle them with coarse sea salt while they are still hot.
⏱️ 4 min
- 9
Serve: Serve the hot, crispy beer-battered onion rings immediately with ketchup on the side for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Beer-Battered Onion Rings
Ingredients
For the Onion Rings
- 2 yellow onions, large, sliced into 1/2-inch thick rings, separated
- 1 cup all-purpose flour, for dredging
- 4 cups vegetable oil, for deep frying
- 1/2 teaspoon coarse sea salt, for seasoning, or as needed
For the Beer Batter
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon white pepper
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking powder
- 1 cup lager beer, cold
For Serving
- 1/2 cup ketchup
Instructions
- 1
Prepare the onions: Slice the large yellow onions into approximately 1/2-inch thick rounds. Carefully separate these rounds into individual rings and set aside.
⏱️ 5 min - 2
Make the batter: In a large bowl, combine 1 1/2 cups of all-purpose flour, 1/4 teaspoon of white pepper, 1/2 teaspoon of fine sea salt, and 1/2 teaspoon of baking powder. Whisk these dry ingredients together until well combined.
⏱️ 3 min - 3
Add beer to batter: Pour 1 cup of cold lager beer into the dry ingredients. Whisk until a smooth batter is formed. Be careful not to overmix; a few small lumps are acceptable.
⏱️ 2 min - 4
Set up dredging station: Place the remaining 1 cup of all-purpose flour in a separate shallow dish or plate for the initial dredge.
⏱️ 1 min - 5
Heat oil: In a deep pot or Dutch oven, pour 4 cups of vegetable oil. Heat the oil over medium-high heat until it reaches 375°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 375 - 6
Batter and fry: Working in small batches to avoid overcrowding the pot, take each onion ring and first dip it into the plain all-purpose flour, ensuring it's lightly coated. Shake off any excess flour. Then, dip the flour-dredged ring into the beer batter, coating it completely.
⏱️ 5 min - 7
Deep fry: Carefully place the battered onion rings into the hot oil. Fry them for 2 to 3 minutes per side, or until they turn a beautiful golden brown and are crispy. They cook very quickly, so watch them closely to prevent burning.
⏱️ 10 min•🌡️ 375 - 8
Drain and season: Once golden brown, remove the onion rings from the oil using a slotted spoon or spider. Transfer them to a paper towel-lined tray to drain any excess oil. Immediately sprinkle them with coarse sea salt while they are still hot.
⏱️ 4 min - 9
Serve: Serve the hot, crispy beer-battered onion rings immediately with ketchup on the side for dipping.
⏱️ 1 min