Beer-Battered Onion Rings

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.

Beer Batter 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.

Beer Batter

Beer-Battered Onion Rings in Flour

Bubbling oil

Onion Rings with Ketchup

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Beer-Battered Onion Rings

Yield: 6-8 servings

Prep Time: 20 min

Cook Time: 5 min


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)


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



  1. 1


    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!


    • Kelly Senyei replied: — January 30th, 2013 @ 8:16 am

      Thanks so much, Christine! I’m so glad the book has been helpful!

  2. 2


    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!

  3. 7


    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 :)

  4. 18


    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.

  5. 22

    Graham says

    Is it important to use pale ale or will any type of beer suffice?

    • Kelly Senyei replied: — December 14th, 2013 @ 2:02 am

      Hi Graham! You can use any variety of beer you want. Enjoy!

  6. 24

    raizy says

    This is by far the best onion rings I’ve ever made! Crunchy and golden, I served them atop steaks when I had company over for a dinner and it added that wow factor to my meal! Thanks for a great recipe! I adore your blog! Can’t wait to try many more of your recipes!

    • Kelly Senyei replied: — February 16th, 2014 @ 6:01 pm

      Awesome! So glad you enjoyed the recipe, Raizy!

  7. 25

    Raelene says

    I didn’t have my recipe so I tried this one last night. My fiance’ and I loved them. Thank you!

    • Kelly Senyei replied: — May 7th, 2014 @ 10:33 am

      Awesome! So glad you enjoyed the recipe, Raelene!

  8. 26


    We made these onion rings (tasty morsels!) last night for a family get together — but what I really chose the recipe for is to make fried pickles. My husband made the batter and fried a batch of pickles and a batch of onion rings. Truly, they were the best we’ve ever had and I’ve tried many recipes over the years. Thanks for this!


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