The most crispy, delicious and simple Beer Battered Onion Rings you will ever taste! The best thing about these onion rings is that the crunch LASTS for awhile, so you don’t have to worry about the first fried onion ring being soggy by the time you’re finished frying your last!
I’m not sure if I know a single person that doesn’t like Beer Battered Onion Rings (same goes for French fries). Seriously though, what isn’t there to enjoy about onion rings? When made well, they’re light, fluffy, crispy, salty, and slightly sweet.
Our recipe for Beer Battered Onion Rings is super simple and result in the best tasting, most crispy coated onion rings! We use a couple different ingredients and basic tricks to ensure these are the best you’ll ever taste!
How to Make Beer Battered Onion Rings
Process
- Preheat oil to 350˚F.
- Toss onion rings with some of the all-purpose flour until each onion ring has a light dusting of flour surrounding it. Set aside.
- Place flour, cornstarch, garlic powder, smoked paprika, and salt into a mixing bowl and whisk together.
- Whisk in beer and ice cubes until mixture is smooth.
- Dip onion rings, a few at a time, into the batter until fully coated.
- Lift onion rings from the batter, shaking off any excess. Carefully drop the coated rings into the oil and fry for 3 to 4 minutes or until golden brown. Remove from oil and place onto a baking sheet lined with a cooling rack and paper towels. Repeat until all onion rings have been fried.
- Serve onion rings with a side of ranch dressing (or other condiments of choice).
How to Get the Crispiest Beer Battered Onion Rings
Our beer battered onion rings are super crispy and stay super crispy for awhile (long enough that the last onion ring eaten is practically just as crispy as the first one eaten).
Our secret for the extra crispy coating is using a blend of all purpose flour, rice flour and cornstarch. The rice flour absorbs less oil than wheat flour creating a thinner, crispier and less greasy coating. The cornstarch prevents the glutens in wheat flour from developing, resulting in a crispier coating as well.
A lot of recipes call for baking powder and an egg for dredging, but with our combination of all-purpose flour, rice flour, and cornstarch you get the perfect thin, crispy yet still tender and fluffy coating that pairs perfectly with the soft and sweet onion interior.
What to Serve with Beer Battered Onion Rings
You obviously don’t need to serve anything with onion rings, because it make a great appetizer or snack on its own, but they also go really well with SO many dishes! Some of our favorites are:
Tips and Tricks for Beer Battered Onion Ring Success
- Don’t skip out on the rice flour or cornstarch! They’re the secret to the extra crispy coating on the onion rings and what makes the crispy texture last.
- The ice cubes really help the batter stick to the onion rings once they’re fried because it keeps the batter very cold, which is what causes the batter to stick to the onion rings.
- Draining the fried onion rings on a cooling rack is the best way to keep the onion rings from getting soggy on the bottom.
- Use a spider strainer to life the onion rings from the oil! I think it’s the best way to remove them from the oil without damaging any of the fried goodness around the onion rings.
More Delicious Appetizer Recipes You Will Love
Beer Battered Onion Rings
The most crispy, delicious and simple Beer Battered Onion Rings you will ever taste! The best thing about these onion rings is that the crunch LASTS for awhile, so you don’t have to worry about the first fried onion ring being soggy by the time you’re finished frying your last!
Servings: 6
INSTRUCTIONS
Preheat oil to 350˚F.
Toss onion rings with 1/2 cup all-purpose flour until each onion ring has a light dusting of flour surrounding it. Set aside.
Combine remaining all-purpose flour, rice flour, cornstarch, garlic powder, smoked paprika, and salt into a mixing bowl and whisk together.
Whisk in beer and ice cubes until mixture is smooth.
Dip onion rings, a few at a time, into the batter until fully coated.
Lift onion rings from the batter, shaking off any excess. Carefully drop the coated rings into the oil and fry for 3 to 4 minutes. Remove from oil and place onto a baking sheet lined with a cooling rack. Repeat until all onion rings have been fried.
Serve onion rings with a side of ranch dressing (or other condiments of choice).
NOTES
- Don’t skip out on the rice flour or cornstarch! They’re the secret to the extra crispy coating on the onion rings and what makes the crispy texture last for a while.
- Draining the fried onion rings on a cooling rack is the best way to keep the onion rings from getting soggy on the bottom.
- The ice cubes really help the batter stick to the onion rings once they’re fried because it keeps the batter very cold, which is what causes the batter to stick to the onion rings.
- Don’t skip out on the rice flour or cornstarch! They’re the secret to the extra crispy coating on the onion rings and what makes the crispy texture last.
- The ice cubes really help the batter stick to the onion rings once they’re fried because it keeps the batter very cold, which is what causes the batter to stick to the onion rings.
- Draining the fried onion rings on a cooling rack is the best way to keep the onion rings from getting soggy on the bottom.
- Use a spider strainer to life the onion rings from the oil! I think it’s the best way to remove them from the oil without damaging any of the fried goodness around the onion rings.
Calories: 467kcal Carbohydrates: 47g Protein: 5g Fat: 28g Saturated Fat: 22g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Sodium: 400mg Potassium: 209mg Fiber: 2g Sugar: 6g Vitamin A: 165IU Vitamin C: 5mg Calcium: 32mg Iron: 2mg
CUISINE: Amercian
KEYWORD: fried food, onion rings
COURSE: Appetizer, Snack
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