Beer-Battered Onion Rings

Up your snack and side dish game with a crowd-friendly recipe for hot, crispy Beer-Battered Onion Rings.

Nothing beats the winter blues quite like a hot tub … of bubbling oil. Your Super Bowl menu has likely taken shape at this point (don’t forget the Nutella Chocolate Football Truffles!), but for all those looking to add a hot, crunchy, salty snack to the lineup, look no further than homemade Beer-Battered Onion Rings.

These circuitous golden brown beauties are an easy treat, starring a pale ale beer batter and thick slices of sweet onion. The carbonation in the beer leads to the lightest, crispiest breading, while a touch of paprika provides a deep golden hue.

After a quick soak in the stovetop jacuzzi, they’re seasoned and served hot with your choice of dipping sauces.

Opt for a side of homemade spicy ketchup to keep your taste buds on their toes. Then sit back and tune in to the tube as you wash them down with (another) cold one. Now you can have your beer, and eat it, too.

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A plate of onion rings with Ranch dressing, ketchup and beer in the background

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Beer-Battered Onion Rings

2
cups
all-purpose flour, divided
2
teaspoons
paprika
1
teaspoon
garlic powder
2
teaspoons
salt
1/2
teaspoon
pepper
1 1/2
cups
(12 ounces) pale ale beer
2
large yellow or Vidalia onions
Vegetable oil, for frying
Spicy ketchup, for dipping (optional)

In a large bowl, whisk together 1 1/2 cups of flour with the paprika, garlic powder, salt and pepper. Whisk in the beer until the mixture is well combined. Let the batter rest at room temperature for 10 minutes.

While the batter rests, cut the tip off of the stem side of the onions then remove the peel. Slice the onions horizontally into 1/2-inch-thick rings and toss them with the remaining 1/2 cup of flour.

Add the vegetable oil to a large, heavy-bottomed pot (Dutch oven) to a depth of 2 inches and heat it over medium-high heat until a deep-fry thermometer reaches 375°F.

Working in batches, dip the onion rings into the prepared batter, shaking off any excess, then immediately drop them into the hot oil. Be careful not to overcrowd the pot. Allow the onions to cook in the oil, flipping them once to guarantee even browning, for a total of about 3 minutes. Remove the onions with a slotted spoon and transfer them to a paper towel-lined plate. Immediately season them with salt. Repeat the coating and frying process, returning the oil to 375°F between batches, with the remaining onions.

Kelly’s Notes:

When measuring beer, don’t include the foamy head in your measurement. Pour it down the side of the liquid measuring cup (to minimize the head), and then measure the liquid part only.

Shake off as much of the excess batter as possible when coating the onion rings in order to get the best ratio of onion to batter.

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