Beer-Battered Onion Rings

Crispy, golden rings with a light, bubbly crust and sweet, tender onions inside. Beer brings lift, flavor, and that shatter-crisp bite you want.

Serves

4–6

Prep Time

20 minutes (plus 15 minutes batter rest)

Cook Time

15–20 minutes (in batches)

Ingredients

Onions

• 2 large sweet or yellow onions (Vidalia, Walla Walla, or Spanish)
• 1 tsp kosher salt
• 1/2 tsp black pepper

Dry Dredge

• 3/4 cup all-purpose flour
• 1/4 cup rice flour or cornstarch (extra crunch)
• 1 tsp kosher salt
• 1/2 tsp paprika (or smoked paprika)
• 1/2 tsp garlic powder (optional)

Beer Batter

• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp baking powder
• 1 tsp kosher salt
• 1/2 tsp paprika
• 1/4 tsp cayenne (optional, for a gentle kick)
• 1–1 1/4 cups very cold beer (lager or pilsner), plus a splash more as needed
• 1–2 ice cubes (to keep batter cold; remove before dipping)

For Frying

• 1.5–2 quarts neutral oil (peanut, canola, or sunflower)

To Serve (optional)

• Flaky salt
• Ketchup, ranch, spicy mayo, or chipotle aioli

Why Beer Works

• Carbonation aerates the batter, creating tiny bubbles that fry into a light, crisp shell.
• Alcohol evaporates fast, helping the coating set before the onions overcook.
• Malt adds subtle sweetness and toasty grain notes that pair with the onions’ natural sweetness. Use a cold, clean lager or pilsner. Avoid very bitter IPAs or dark stouts, which can taste harsh when fried.

Instructions

1. Prep the onions

• Peel onions and slice into 1/2-inch thick rings. Separate rings and choose the larger, sturdier ones for frying.
• Pat dry, then season lightly with salt and pepper. This seasons the onion itself, not just the crust.

2. Make the dry dredge

• In a shallow bowl, whisk flour, rice flour/cornstarch, salt, paprika, and garlic powder (if using). Set aside.

3. Mix the beer batter

• In a medium bowl, whisk flour, cornstarch, baking powder, salt, paprika, and cayenne.
• Pour in 1 cup very cold beer and whisk just until combined. The batter should flow like heavy cream. Add a splash more beer if needed. A few small lumps are fine—do not overmix.
• Drop in 1–2 ice cubes to keep the batter cold. Rest 10–15 minutes in the fridge.

4. Heat the oil

• Pour oil into a deep, heavy pot to a depth of 2–3 inches. Heat to 350–360°F. Set a wire rack over a sheet pan for draining. Warm the oven to 200°F to hold batches.

5. Dredge, then batter

• Working in batches, toss onion rings in the dry dredge to coat lightly. Shake off excess.
• Remove ice cubes from the batter. Dip dredged rings into the batter, allowing extra to drip back into the bowl. For extra craggy texture, lightly drag one edge across the bowl rim before frying.

6. Fry

• Carefully lower rings into the hot oil without crowding. Fry 2–3 minutes, turning once, until deep golden and crisp.
• Maintain oil between 340–360°F; adjust heat as needed. Transfer to the rack and sprinkle immediately with a pinch of flaky salt. Keep finished rings warm in the oven while you fry the rest.

7. Serve

• Pile onion rings onto a platter and serve hot with your favorite dips.

Tips for Crispy, Golden Batter and Tender Onions

• Choose the right onion: Sweet onions deliver great flavor and tenderness. Yellow onions work too; they’ll be a touch sharper.
• Keep it dry: Pat onions dry so the dredge and batter stick well and stay crisp.
• Double starch = crunch: Rice flour or cornstarch in the dredge plus cornstarch in the batter boosts that shatter-crisp texture.
• Batter consistency: Aim for heavy cream. Too thick turns bready; too thin slides off. Adjust with tiny splashes of beer.
• Cold batter, hot oil: Chilled, carbonated beer creates bubbles; 350–360°F oil seals them in. Use a thermometer for accuracy.
• Don’t overcrowd: Fry in small batches to avoid temperature drops and soggy crusts.
• Season immediately: Salt adheres best right out of the oil.
• Serve fast: Beer batter is at peak crunch in the first 10–15 minutes.

Variations

• Cajun rings: Swap paprika/cayenne for 1–2 tsp Cajun seasoning in both dredge and batter.
• Parmesan finish: Dust hot rings with finely grated Parmesan and a pinch of garlic powder.
• Gluten-free: Use a gluten-free all-purpose blend and rice flour; ensure the beer is gluten-free too.

Beer Notes

• Best choices: Ice-cold lager, pilsner, or Kölsch for clean flavor and great lift.
• Nonalcoholic option: Use a very cold NA lager; you’ll still get carbonation, malt aroma, and crispness. Adjust batter thickness as needed.