Crispy, flavorful Beer Batter Onion Rings pack a ton of crunch with a savory batter that complements the natural sweetness of onion. These are so easy are to make, and you can use the batter for frying other things, such as zucchini, mushrooms, green beans, cauliflower, fish, etc.!
I remember growing up it was a rare treat when my parents made fried food.
On the special occasions when they deep fried, it was usually potato. We all loved French fries!
My mom would peel and cut the potatoes into thin sticks. They’d heat a pot of oil, with my mom really doing the work, but dad hovering around and trying to help.
He’d stand there with a double-thick brown paper bag – the big kind you get at the grocery store – and when the fries were done, mom would add them to the bag. Dad would fold the bag, and shake the fries with salt.
It was actually a pretty ingenious technique. As he shook, the brown paper absorbed the excess grease and the fries simultaneously got seasoned!
It was even more rare that my parents made onion rings. But I have to say, if I’m going to indulge in fried food, onion rings are probably my top choice!
These Beer Battered Onion Rings are absolutely perfect. Crispy and light with delicious flavor; and they stay crunchy for a while! And you won’t believe how easy they are to make.
But the fun doesn’t stop at onion rings. You can use this beer batter to make tons of other things, such as fish fries, battered zucchini fries, deep fried mushrooms, etc.!
Why This Recipe Works
- Tossing the sliced raw onion rings in cornstarch helps absorb their moisture so you get super crispy fried onion rings. It also helps the batter stick!
- The batter is the perfect consistency. It’s about as thick as a thin pancake batter, so it coats the onion well and crisps up nicely without being overly cakey.
- These onion rings stay crispy and crunchy for quite a while! And bonus, after being refrigerated they reheat well in the air fryer or in a hot oven.
The Best Beer Batter Onion Rings Recipe
Ingredients
- Sweet onion
- Cornstarch
- Flour
- Salt
- Garlic powder
- Paprika
- Baking powder
- Beer
- Vegetable oil for frying
Step-by-Step Instructions
- Trim the ends off the onion and then remove the peel. Slice the onions horizontally into 1/2-inch thick rounds. Separate each ring of onion.
- Add the onion rings to a large zip-top bag along with 4 tablespoons cornstarch. Seal the bag and toss well to coat, but be gentle so you don’t break the onion rings.
- Add the flour, remaining 2 tablespoons cornstarch, salt, garlic powder, paprika, and baking powder to a large bowl, and whisk to combine. Add the beer and whisk together. The batter will be lumpy, and should be like a thin pancake batter. Let the batter rest for about 15 minutes (about the time it takes to heat up the oil), or up to 45 minutes.
- Add the oil to a heavy-bottomed 5-quart pot. Heat it to about 350 to 365F. Dip an onion ring in the batter, let the excess batter drip off, and carefully slide it into the hot oil. Repeat until you have the onion rings in a single layer, being careful not to over-crowd the pot. Cook the onion rings until they’re golden on both sides, flipping once (it takes about 5 minutes total per batch).
- Use a slotted spoon to transfer the cooked onion rings to a baking tray lined with a wire rack or with paper towels. If you want to salt the onion rings, do it now while they’re hot.
Tips for Success
- You can use any type of light-colored beer you like for this recipe. You can also use non-alcoholic beer or club soda instead.
- Let the batter rest for about 15 minutes after making it before you dip and fry the onion rings. This helps yield the crispiest onion rings!
- Use an instant-read thermometer to monitor the oil’s temperature to keep it as close to the 350 to 365F range as possible.
- Yes, you can use this batter to make any number of battered and fried goodies! One of my absolute favorites is a fish fry like back home in Buffalo. Beer battered and deep fried haddock!
Beer Batter Onion Rings FAQs
Why Add Beer to Batter?
The carbonation in beer yields amazingly light and crispy deep fried foods.
If you’re interested, you can read more about the science behind beer batter on Cook’s Illustrated and Scientific American.
What Type of Beer Should I Use for Beer Battered Onion Rings?
Pale-colored beer works best for making beer battered foods. You can use any beer you like or have on hand other than a dark beer, such as a porter or stout. I used Coors Light.
Do Beer Battered Onion Rings Have Alcohol?
If you’re wondering whether you can get drunk off beer battered food, the answer is no. Or at least, it is very highly unlikely!
Yes, beer battered deep-fried foods contain beer. However, alcohol evaporates at 172F and we’re frying at 350 to 365F. Therefore, at least some (if not all) of the alcohol will burn off during the cooking process.
You can read more about the science involved in alcohol cooking off during cooking in Idaho State University’s article “No Worries, the Alcohol Burns Off During Cooking – But, Does it Really?” and What’s Cooking America’s article “Alcohol Evaporation in Cooking and Baking”.
Additionally, remember that if you’re still concerned about trace alcohol content for any reason, you can substitute non-alcoholic beer or club soda for the beer in this recipe with no problem!
More Recipes for Onion Lovers
- Red Wine Caramelized Onion Flatbread with Manchego, Grapes, and Thyme
- Warm Caramelized Onion Chickpea Spread
- Caramelized Onion Tartlets
- Creamed Onions
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xoxo, Faith
Beer Batter Onion Rings Recipe
Ingredients
- 1 pound sweet onion about 2 medium-large onions
- 6 tablespoons cornstarch divided into 4 tablespoons + 2 tablespoons
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 3/4 teaspoon paprika
- 3/4 teaspoon baking powder
- 1 1/4 cups beer
- 48 ounces vegetable oil for deep frying
Instructions
- Trim the ends off the onion and then remove the peel. Slice the onions horizontally into 1/2-inch thick rounds. Separate each ring of onion.
- Add the onion rings to a large zip-top bag along with 4 tablespoons cornstarch. Seal the bag and toss well to coat, but be gentle so you don’t break the onion rings.
- Add the flour, remaining 2 tablespoons cornstarch, salt, garlic powder, paprika, and baking powder to a large bowl, and whisk to combine. Add the beer and whisk together. The batter will be lumpy, and should be like a thin pancake batter. Let the batter rest for about 15 minutes (about the time it takes to heat up the oil), or up to 45 minutes.
- Add the oil to a heavy-bottomed 5-quart pot. Heat it to about 350 to 365F.
- Dip an onion ring in the batter, let the excess batter drip off, and carefully slide it into the hot oil. Repeat until you have the onion rings in a single layer, being careful not to over-crowd the pot. Cook the onion rings until they’re golden on both sides, flipping once (it takes about 5 minutes total per batch).
- Use a slotted spoon to transfer the cooked onion rings to a baking tray lined with a wire rack or with paper towels. If you want to salt the onion rings, do it now while they’re hot.
- Cook the remaining onion rings the same way.
Video
Faith’s Tips
- Nutrition Information: The nutritional information for this recipe was calculated without the oil for deep frying.
- What Type of Beer to Use: You can use any type of light-colored beer you like for this recipe.
- Beer Substitute: Instead of beer, you can use non-alcoholic beer or club soda instead.
- Rest Time for the Batter: Let the batter rest for about 15 minutes after making it before you dip and fry the onion rings. This helps yield the crispiest onion rings!
- Fry Temperature: Use an instant-read thermometer to monitor the oil’s temperature to keep it as close to the 350 to 365F range as possible.
- What Else to Use This Batter For: You can use this batter to make any number of battered and fried goodies! Zucchini sticks, mushrooms, green beans, mozzarella sticks, etc. One of my absolute favorites is a fish fry like back home in Buffalo; beer battered and deep fried haddock!
Nutrition
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Doesn’t say measurements of ingredients!
Hi Laura, I wanted to make sure you’re looking at the recipe; the measurements are given there in US Customary units with the option to switch to Metric units; here is the link: https://www.anediblemosaic.com/beer-batter-onion-rings-recipe/#recipe
These are amazing Faith! Easy to make and so delicious!