Easily make these Beer Battered Onion Rings in the comfort of your own home. Onions, beer, flour, and seasonings come together to create your new favorite side dish. Quick, crispy, and delicious!
Why you'll love this recipe
Onion rings have got to be one of my all-time favorite appetizers- and they're even better when they're homemade.
This beer batter recipe has a perfect consistency- it's not too thick and it's not too thin. The onion ring will have enough batter so it will not cook too quickly, but not enough batter to where it will get soggy. Every time I've made this recipe, they come out light, crispy, and perfect.
Congratulations, you've found the best onion ring recipe!
Here's what you will need for easy beer battered onion rings:
- Garlic powder
Best onions to use
The best onions to use for onion rings are sweet, yellow, or white. There's not a huge difference between yellow and white onions when used in this recipe. The sweet onions get sweeter as they cook and are perfect with a garlic aioli dipping sauce.
Sweet onions are my husband and I's favorite onions to use!
Best beer to use
The best beer for beer battered onion rings is... Budweiser. Like it has any competition, right?
Haha. Any beer will work for this recipe. It doesn't need to be some fancy specialty beer. Just use the can that's been sitting in the bottom drawer of your refrigerator for the last three months- it'll be delicious, I promise.
Just be sure that it has carbonation. The carbonation in the beer makes the batter light and crispy.
Heat oil in a deep fryer to 375 degrees Fahrenheit.
To make the batter for Beer Battered Onion Rings, combine 1 ½ cups of flour, beer, paprika, salt, and pepper. Mix well and set aside.
Carefully slice the onions to your desired thickness. I've found that somewhere between ¼-inch and ½-inch is about perfect.
Pro Tip: Remove the membranes from each ring! This will help the flour stick to the onion ring better.
Toss each ring in the remaining ½ cup of flour.
Dip each ring in the batter, shake off the excess, and carefully drop them into the hot oil. Do not overcrowd the fryer! The rings should be in a single layer and should not be on top of each other.
Fry the onion rings for about 3 minutes, carefully flipping about halfway through.
Remove the onions and transfer them to a baking sheet with a rack. Repeat the process with the remaining onions, making sure to return the oil temperature to 375 degrees between each batch.
Keep batter from falling off
There's nothing worse than frying something delicious and the batter falls off. Talk about heartbreak! Luckily, there are ways to make sure that the beer batter stays on these onion rings.
There is a thin membrane between each onion layer. Removing these membranes will give the flour something better to hold onto. It only takes a few extra minutes and the outcome will make it worth the effort!
Keep fried foods warm
Place the fried onion rings on a baking sheet and place it in an oven preheated to 200 degrees Fahrenheit. This will help keep them warm and crispy while frying the rest of the rings. This method works well for all sorts of fried foods- pork tenderloins, boneless chicken wings, steak fingers- you name it!
Tips & tricks
Remove the membrane from the onion slices. Removing these membranes will help the flour stick to the onion rings better. This will also keep the beer batter from falling off of the rings.
Drain the onion rings on a wire rack. They can also be drained on a stack of paper towels.
Don't overcrowd the fryer. Fry the rings a few at a time so they cook properly and the batter crisps up.
- Large Deep Fryer. I LOVE mine! It's perfect for this recipe because I can fry 5 or 6 rings at a time. Bigger baskets means less batches!
- Mandolin Slicer. Quickly slice each ring to perfection with a mandolin slicer.
These onion rings are definitely best when served fresh. If you must store them, place them in an airtight container after they have cooled. Refrigerate for up to three days.
My favorite way to reheat onion rings is in the oven. They come out crispy and it takes almost no time at all. Here's how to do it:
Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and arrange the rings in one single layer. Tent the pan with aluminum foil and bake for 8 to 10 minutes, or until warm and crunchy.
Instead of throwing away the small rings, finely mince them up and use them in Crispy Fried Potatoes.
More yummy appetizers
Beer Battered Onion Rings
- 2 onions yellow, white, or sweet
- 2 c flour divided
- 1 tablespoon paprika
- 2 teaspoon garlic powder
- 2 teaspoon salt
- ½ teaspoon pepper
- 12 oz (1 ½ c) beer
- oil for frying
- Heat oil in a deep fryer to 375°.
- In a large bowl, combine 1 ½ cups of flour with beer, paprika, salt, and pepper. Mix well and set aside.
- Slice onions into desired thickness (¼-inch to ½-inch) and remove membranes from each ring.
- Toss each ring in the remaining flour (½ cup).
- Dip each ring in the batter, shake off the excess, and carefully drop them into the oil. Do not overcrowd the fryer. Fry for about 3 minutes, carefully flipping half way through.
- Remove the onions and transfer them to a baking sheet with a rack. Repeat with the remaining onions, returning the oil temperature to 375° between batches.
The nutritional information provided is only an estimate. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
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