Beer-Battered Onion Rings

December 10, 2014

4.8

(6)

Beer-Battered Onion RingsTara Donne, food and prop styling by Diana Yen

The addition of high-quality beer and a tempura-like batter make these onion rings lighter and more flavorful than the greasy ones you might know.

Recipe information

Total Time
1 1/4 hours
Yield
Serves 4 to 6 as an appetizer or side dish

Ingredients

2 large yellow onions (about 2 pounds total)

3 cups all-purpose flour, divided

1 1/2 cups cornstarch

2 1/2 teaspoons garlic powder

2 1/2 teaspoons onion powder

2 1/2 teaspoons cayenne pepper

2 1/2 teaspoons granulated sugar

1 1/2 tablespoons kosher salt, plus more for sprinkling

1 1/2 cups Anchor Steam beer

2 cups sparkling mineral water

1 large egg

4 to 6 cups vegetable oil (or more depending on vessel), for frying

Special Equipment:

deep fry/candy thermometer, 2 heat-safe cooling racks, 2 rimmed baking sheets

Preparation

Step 1
Preheat oven to 250°F. Set two cooling racks over two rimmed baking sheets.
Step 2
Cut onions crosswise into 1/2-inch thick slices and separate into rings. Reserve small inner rings for another use. Add 1 cup flour to a large bowl. Toss rings in flour and let sit 30 minutes.
Step 3
When ready to fry, whisk together remaining 2 cups flour, cornstarch, garlic and onion powder, cayenne, sugar and salt in a large bowl. In another large bowl, whisk together the beer, water, and egg. Gradually whisk the dry mixture to the wet mixture.
Step 4
Heat an inch of oil in a large pot over medium-high heat until it registers 350°F on a deep fry/candy thermometer. Working in batches to prevent crowding, dredge the onion rings in the batter and immediately drop into the oil. Cook onion rings, turning once, until golden, about 3 minutes total. Transfer cooked rings to the cooling racks set over the baking sheets. Sprinkle with salt and keep warm in oven while frying remaining batches.

TagsBeer Alcohol Beverages Onion Root Vegetable Vegetable Side Starter Snack Lunch Dinner Vegan Vegetarian Nut Free Deep Fry Epicurious

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Reviews (6)

To Anonymous in Apache Junction, the article states that 20 percent of the flour was replaced with the Evercrisp. So, follow the recipe and replace 20 percent of the flour.
- Jacqueline Gevercer
- Chicago, IL
- 3/30/2022
I am so confused right now. I just read the article about Evercrisp and how it made such delicious crispier onion rings. But there is not an ingredient by that name in your recipe. What’s up with that? I feel like I’m in the Twilight Zone!
- Anonymous
- Apache Junction, AZ
- 3/30/2022
Muy buenos. Donde se compra la dextrina de trigo?
- Coqui
- Tucumán, ARGENTINA
- 10/28/2021
How does this recipe work with an air fryer???
- Anonymous
- Trenton, NJ
- 9/11/2021
Really terrific onion rings with no adjustment to the recipe! I also used the remaining batter for mozzarella sticks and other vegetables, and I froze the leftovers to reheat later. This special treat makes it totally worth pulling out your deep fryer.
- susieq0987
- Philadelphia, PA
- 1/26/2018
If you want a compact recipe try this. 2/3c pancake mix (the "jut add water" kind), 1/2c corn starch, 1/3c corn meal, 2tbsp cayenne, 2 tbsp paprika and constitute to batter consistency with a cold Guinness beer. Slice a couple of sweet onions into 1/2" slices. Store in refrigerator overnight. remove from ice water and toss in corn starch 20 minutes before battering. Deep fry at 380 for 3 minutes. Remove onions from oil, toss in bowl lined with paper towels and finish in 250 degree oven until desired brownness. Finishing in the oven makes them lighter and less greasy. I like to finish the onion rings with a 2-to-1 mix of kosher salt and fresh ground pepper when tossing in paper towels.
- neo_the_one_101_303
- Ohio
- 3/23/2017
Best onion rings I've ever had. Will cut batter in half next time.
- mtnmeye
- 8/11/2016