Beer-Battered Onion Rings Recipe
For some reason, there's a belief out there that onion rings are pretty difficult to make from scratch. But that's simply not the case, according to recipe developer Ting Dalton of Cook Simply, who brought us this brilliant and surprisingly easy recipe for beer-battered onion rings, which, of course, proves precisely that.
The malty flavor of beer adds a zip to the flavor profile of doughs and batters such as this one. Equally important is the fact that the carbonation in the beer helps elevate the lightness and crispiness of the finished product, as per Dalton. (And, by the way — you don't even have to use alcoholic beer to get the same effects. Just make sure it's bubbly!)
"These are so crispy, light, and tasty," Dalton remarks, "[Which makes] them perfect for treat night or snacks and a must alongside a cold beer." If your mouth is already watering, we can totally relate. It's time to get started preparing a batch of these crispy, savory treats in the kitchen.
Gather the ingredients for beer-battered onion rings
To make Dalton's recipe for homemade beer-battered onion rings, you will need enough oil to support the deep-frying. In this case, that means 4 cups of vegetable oil. In addition, Dalton recommends using white or yellow onions. The larger the onions are, the easier they may be to work with for this recipe. You will need three of them.
For the light and crispy beer batter, you will need ¾ cup of self-rising flour. However, if you don't have any self-rising flour on hand, here's the trick to making it yourself: According to The Spruce Eats, for every 1 cup of all-purpose flour, you will need 2 teaspoons of baking powder. Whisk those ingredients together well.
You'll also need 3 tablespoons of cornstarch, 2 teaspoons of garlic powder, 1 teaspoon of salt, and, of course, 1 cup of beer. Once all of your ingredients are organized and ready to go, it's time to get started.
Slice your onions into onion rings
Heat the oil in a deep frying pan or saucepan to 350 F. You'll need a dip-style thermometer for this. Alternately, you can use a deep frying machine set to 350 F.
While you're waiting for the oil to heat up, you can prep and slice the onions into rings. To do so, you'll need to start by trimming off the ends of the onion. This will help you peel the skin off, which you should do now. Then, carefully slice the onion crosswise into rings — just thick enough so that the rings will hold their shape as rings. Carefully pop out the individual rings.
Whisk together your beer batter
Now, it's time to whip up the beer batter. Grab a medium-sized mixing bowl, and use it to combine the self-rising flour along with the cornstarch, the garlic powder, and the salt. Grab a whisk, and start adding in the beer, whisking constantly until a smooth and fizzy paste is made. At that point, you can continue to add the rest of the beer, whisking as you go until you have a thin and smooth but bubbly batter.
Dip your onion rings into the batter, and fry them up
To coat the onion rings in the beer batter, you should first create a mini assembly line. On the counter beside your deep fryer, place the bowl of beer batter. On the other side of the beer batter bowl, place the sliced onion rings. Using a pair of tongs, dip one onion into the batter at a time, shaking off the excess before placing it into the oil. Fry the onion rings in small batches for four to five minutes, turning them occasionally to ensure even browning. Drain on paper towels, season as desired, and serve.
- 4 cups vegetable oil
- 3 onions, sliced and separated into rings
- ¾ cup self-rising flour
- 3 tablespoons cornstarch
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 cup beer
- Heat the oil in a deep frying pan or saucepan to 350 F. Alternately, use a deep frying machine set to 350 F.
- To cut the onion rings, carefully trim the root ends of the onion, peel the outer layer, then slice rounds. Once you have the sections, carefully pop out the onion ring slices.
- In a medium-sized mixing bowl, whisk together the flour, cornstarch, garlic powder, and salt.
- Whisk in enough beer to make a smooth paste, then continue adding beer, gradually, until the batter is smooth (but still bubbly).
- Using tongs, dip the onion rings, one at a time, in the batter.
- Shake off the excess, and then fry in small batches for 4 to 5 minutes, turning occasionally until crisp and golden.
- Drain on paper towels, season, and serve.
| Calories per Serving | 2,154 |
| Total Fat | 224.3 g |
| Saturated Fat | 14.7 g |
| Trans Fat | 1.7 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 34.9 g |
| Dietary Fiber | 2.4 g |
| Total Sugars | 4.1 g |
| Sodium | 868.6 mg |
| Protein | 3.9 g |
