Got a craving for restaurant style beer battered onion rings but don’t feel like spending money out? Me too! With this recipe, you won’t miss them anymore.
First things first- these beer battered onion rings are deep fried. If that doesn’t scare you, jump to the recipe, friend! If frying things scares the crap out of you, I totally understand. It’s a little nerve-wracking but I guarantee you will be fine and these are worth it!
This recipe was actually my very first time frying something and I lived to tell the tale AND recommend it to you. Yes, I did wear a rain jacket and an oven mitt to prevent any oil pops, but they honestly weren’t even needed. If I can do it, so can you!
Type of Beer for Beer Battered Onion Rings
I like to use a pale ale or lager for beer battered recipes. It doesn’t have an overpowering flavor, so if you’re not into beer too much, I recommend this route also. The beer in the batter really is used to make the coating light and airy.
How to Deep Fry
There are a few things to keep in mind when preparing to deep fry something.
Deep Pan or Pot
Make sure you have a deep enough pan/pot. I used and recommend using a cast iron dutch oven. If you don’t have one of those, make sure whatever you use is at least 6 inches deep. The reason for this is that you need at least 2 + inches of oil. You do NOT want your oil to be right near the top of your pot.
I also don’t recommend using a non-stick pot. Many non-stick coatings contain chemicals and toxins that are released at high temperatures.
You want to make sure your oil has a high smoke point. A smoke point is the temperature at which an oil will burn and smoke. This is SUPER important when deep frying things my friends!
I recommend using canola, peanut, or vegetable oil. Oh, and you’re going to need a lot of it!
A thermometer is needed to check the temperature of the oil throughout the frying process. Oil needs to be between 360°-375°. If the temperature is lower, the food will absorb the oil and be a gross mess instead of a golden crunchy heaven. The temperature will drop once food is put in, so be sure to check it after every batch.
Beer Battered Onion Rings
- 1 large Vidalia or sweet onion
- 1 cups all-purpose flour divided in ½ cups
- 1 teaspoon salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- ¼ teaspoon baking powder
- ¾ cup beer pale ale or lager
- Canola oil for frying
- Peel outer layer and cut onion into ½ inch slices. Separate into rings
- Fill a large bowl with ice water and soak onions for 15 minutes
- Fill a dutch oven or large pot with canola oil until the oil is about 2 inches deep. Heat over medium heat until oil temperature reaches 375°
- In one bowl, place ½ cup of flour
- In separate bowl, combine ½ cup flour, salt, pepper, garlic powder, cayenne pepper, and baking soda together. Once combined, mix in beer until smooth
- Once onions are done soaking, drain them and then pat dry
- Once oil is at 375°, start coating process in batches of 2 or 3 at a time*
- Dip an onion ring into the flour mix and shake off any excess. Then dip it in the beer batter, coating all sides
- Using tongs, gently place the battered onion ring into the oil. It will start to bubble and crackle and will float to the top. After about a minute, flip the onion ring over to brown the other side**
- Once golden, remove the onion rings using tongs and place on a cooling rack with paper towels underneath***
- Repeat process, checking temperature in between batches to ensure the oil stays near 375°
Enjoy on their own or pair these with your favorite dipping sauce. I HIGHLY recommend these with my Southwest Ranch Dipping Sauce.