Up your snack and side dish game with a crowd-friendly recipe for hot, crispy 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. The carbonation in the beer leads to the lightest, crispiest breading, while a touch of paprika provides a deep golden hue. (Pro Tip: Not a beer fan? Sub in any other carbonated beverage, including ginger ale, club soda or your favorite soft drink!)
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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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 (See Kelly's Notes)
- 2 large yellow or Vidalia onions
- Vegetable oil, for frying
- Spicy ketchup, for dipping (optional)
Instructions
- In a large bowl, whisk together 1 ½ 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 ½ 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.
- Not a beer fan? Sub in any other carbonated beverage, including ginger ale, club soda or your favorite soft drink.
- 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.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
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Recipe by Kelly Senyei of JustaTaste.com.
I am just learning to cook, and this recipe is the most successful thing I have made to date. I substituted the pepper for cayenne pepper, and it made a lovely spicy variant. Thank you for sharing with everyone.
Woohoo! You are so welcome, Rob! I’m so glad you enjoyed the recipe!
Flavor was outstanding, but the batter is too thin for my liking. I will use turn up the coating a bit by dipping in Panko after the batter. Otherwise, this is a solid recipe.
Thank you for this great recipe! No need to look any further – this is my new favourite recipe! Me and my family loved the onion rings and the directions were easy to follow.
Woohoo! I’m so thrilled your family enjoyed the recipe, Taryn!
Great….don’t cut onions too thin or you won’t get a good onion bite. Batter was light and yummy. I put then in my convention oven at 250 while I cooked beer battered fish and they stayed really crisp. Definitely will use this recipe again.
Awesome! I’m so thrilled you enjoyed the recipe, AJ!
This recipe is perfect. I soak the rings in buttermilk first and also add a little of it to the batter to thin it a bit. It was perfect! Great recipe! Salt when hot.
I’m thrilled you enjoyed the recipe, Dean!
why soak them in buttermilk?
Fantastic recipes love your page and site with all your recipes making the onion rings Sunday big thanks
I’m so glad you’ve been enjoying Just a Taste, Karen!
Easy and delicious with Hatch’s chili cheese brats. Just remember to cook 3 min. each side to brown enough.
I’m so glad you enjoyed the recipe, Sandra!
Made these tonight halved the recipe, these were amazing better than any I’ve had before, will defo make again.
I’m thrilled you enjoyed the recipe, Joanne!
Just made your recipe tonight.
It was great!
Woohoo! I’m so thrilled you enjoyed the onion rings, Lois!
I wasn’t sure about these at first as I ate one hot and it wasn’t crispy, but after I let them cool slightly they were amazing!! Don’t leave them for too long or they go soggy. You can add a little more beer if the batter is too thick and I shallow fried to save on oil (just flip them halfway through). We’ll be making them again!
Yay! I’m so glad you enjoyed the recipe, Ashleigh!
I tried onion peel staining and needed to use up the onions. Found this recipe. Super easy and they were deliscious!
Yay! I’m so glad you enjoyed the recipe, Sally!
These were soooo good! I cut the recipe in half for two of us and then cut them in 1/4″ rounds and they cooked super fast and I live at high altitude so added more beer to the batter but super flavorful and the batter was light and crispy!!!
Awesome! I’m so glad you enjoyed the recipe, Shelly!
These were so delicious and easy to make! I put these on top of burgers and dipped them in some chipotle Mayo. Thank you for the great recipe
YUM! I’m so happy that you enjoyed the recipe, Cat!
Very good. Added a little more beer to thin down. Nice and crispy and held very well while frying the rest of the batch.
I’m so glad you enjoyed the recipe!
I don’t have beer,soda water or ginger ale. I do have Mtn. Dew. What do you think?
That could be interesting! Let me know how they turn out if you give it a shot, Mindi!