Beer-Battered Onion Rings
Nothing beats the winter blues quite like a hot tub … of bubbling oil. Your Super Bowl menu has likely taken shape at this point (don’t forget the Nutella Chocolate Football Truffles!), but for all those looking to add a hot, crunchy, salty snack to the lineup, look no further than homemade Beer-Battered Onion Rings.
These circuitous golden brown beauties are an easy treat, starring a pale ale beer batter and thick slices of sweet onion. After a quick soak in the stovetop jacuzzi, they’re seasoned and served hot with your choice of dipping sauces. Opt for a side of homemade spicy ketchup to keep your taste buds on their toes. Then sit back and tune in to the tube as you wash them down with (another) cold one. Now you can have your beer, and eat it, too.
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Beer-Battered Onion Rings
Yield: 6-8 servings
Prep Time: 20 min
Cook Time: 5 min
Ingredients:
2 cups all-purpose flour, divided
2 teaspoons paprika
1 teaspoon garlic powder
2 teaspoons salt
1/2 teaspoon pepper
1 1/2 cups (12 ounces) pale ale beer
2 large yellow or Vidalia onions
Vegetable oil, for frying
Spicy ketchup, for dipping (optional)Directions:
In a large bowl, whisk together 1 1/2 cups of flour with the paprika, garlic powder, salt and pepper. Whisk in the beer until the mixture is well combined. Let the batter rest at room temperature for 10 minutes.
While the batter rests, cut the tip off of the stem side of the onions then remove the peel. Slice the onions horizontally into 1/2-inch-thick rings and toss them with the remaining 1/2 cup of flour.
Add the vegetable oil to a large, heavy-bottomed pot (Dutch oven) to a depth of 2 inches and heat it over medium-high heat until a deep-fry thermometer reaches 375°F.
Working in batches, dip the onion rings into the prepared batter, shaking off any excess, then immediately drop them into the hot oil. Be careful not to overcrowd the pot. Allow the onions to cook in the oil, flipping them once to guarantee even browning, for a total of about 3 minutes. Remove the onions with a slotted spoon and transfer them to a paper towel-lined plate. Immediately season them with salt. Repeat the coating and frying process, returning the oil to 375°F between batches, with the remaining onions.
Kelly's Notes:
When measuring beer, don't include the foamy head in your measurement. Pour it down the side of the liquid measuring cup (to minimize the head), and then measure the liquid part only.
Shake off as much of the excess batter as possible when coating the onion rings in order to get the best ratio of onion to batter.
Recipe by Kelly Senyei of JustaTaste.com.
Christine @ 24 Carrot Kitchen — January 30, 2013 @ 8:15 am
These onion rings look so delicious. I love your photographs.
I recently read your book on Food Blogging. There is so much great information. It has been very helpful!
Christine
Kelly Senyei replied: — January 30th, 2013 @ 8:16 am
Thanks so much, Christine! I’m so glad the book has been helpful!
Abby @ The Frosted Vegan — January 30, 2013 @ 9:24 am
Oh geez, my weakness! I’m afraid of frying things, but these, I think I can handle!
Kelly Senyei replied: — January 30th, 2013 @ 9:26 am
Don’t be afraid, Abby! Deep-frying is much easier than everyone thinks. The key is to keep your oil at the correct temp so the food is cooking (and getting crispy) quickly without browning. Go for it!
Stephanie @ Girl Versus Dough — January 30, 2013 @ 9:31 am
I can barely handle all the deliciousness going on here! SO MUCH YUM.
Cassie | Bake Your Day — January 30, 2013 @ 9:32 am
Oh my goodness, Kelly. I’m sitting here drooling over my coffee. Nothing beats beer batter. These are amazing, my friend.
Alison @ Ingredients, Inc. — January 30, 2013 @ 9:36 am
These look great!
Kelli @ The Corner Kitchen — January 30, 2013 @ 10:14 am
Is it wrong that it’s barely 10am and I’d love to dive into a huge plate of these onion rings?!?!?!
Sydney @ Crepes of Wrath — January 30, 2013 @ 10:17 am
I made baked onion rings once. They were fine. But let’s be real: there’s no substitute for the real thing, and the breading on these suckers looks absolutely perfect!
Kelly Senyei replied: — January 30th, 2013 @ 10:33 am
I’m right there with you, Sydney. There are some foods that just aren’t meant to be baked
sarah k @ the pajama chef — January 30, 2013 @ 10:43 am
oh goodness, these look professional! beer batter love!
SnoWhite @ Finding Joy in My Kitchen — January 30, 2013 @ 11:52 am
Too funny! We are on the same wavelength. Just posted Beer-Battered Onion Rings yesterday. Love them.
Colette — January 30, 2013 @ 2:14 pm
Dinner tonight? Is that bad??
Naomi — January 30, 2013 @ 11:19 pm
I’ve always wondered how to do a beer batter at home, and what better to do it on than onion rings! Yum!!
sally @ sallys baking addiction — January 31, 2013 @ 11:53 am
Ok, I’ll take a HUGE plate of these for lunch please. and dinner. and a snack? Can I have these for breakfast tomorrow too?? Please? I’m in love.
Meghan — January 31, 2013 @ 12:03 pm
These look amazing, Kelly! Nothing beats beer batter!
JanetFCTC — January 31, 2013 @ 1:41 pm
Oh, my husband would love these. He is an onion ring fanatic.
Katrina @ Warm Vanilla Sugar — January 31, 2013 @ 3:30 pm
I go wild for beer battered rings! These look so fabulous, and just like a restaurant
Heidi @ Bits of Sunshine — February 1, 2013 @ 9:38 am
I have been waiting for this post! Cant wait to try them! They look so good!
Ilan — February 3, 2013 @ 1:56 am
Those onion rings look so amazingly delicious. I’ll have to make some ASAP.
Pearl — February 5, 2013 @ 1:41 pm
What a coincidence! I made onion rings on our Super Bowl party, too. I will try to post the recipe sometime. I am writing this to ask the URL of your book: Food blogging for dummies as I referred to your book in my most recent post. I am writing posts about photography, digital photography and food photography.
Jackie @ The Beeroness — February 5, 2013 @ 8:22 pm
Those look so perfect! It’s pretty amazing how great deep fried onions are and I love the spicy ketchup idea. I make chipotle ketchup and it’s fun that people freak out over something that simple.
Kassie — March 12, 2013 @ 12:07 am
I just made these tonight and they were delicious and very easy to make!
Just a Taste » Baked Chicken and Cheese Taquitos — April 3, 2013 @ 6:45 am
[...] on our family dinner table. And while I’m all for the classic deep-fried variety (of onion rings and arancini and ravioli and…) , I’ve lightened the caloric load with this healthy, [...]
maureen — May 3, 2013 @ 12:15 pm
they look soo good ! I am on my way to the store for onions! going to make these today