Beer Battered Onion Rings
If you’re looking for the ultimate party snack or a crispy side to pair with your burgers, these beer battered onion rings are a must-try. Light, golden, and incredibly crunchy, they’re everything an onion ring should be and then some!
This recipe takes us right back to summer cookouts with friends and family. We’d always have a big tray of these onion rings fresh out of the fryer, disappearing as quickly as we could make them. They’re nostalgic, indulgent, and just plain fun to eat.
If you’re into snacky sides like this, check out our recipes for crescent roll jalapeno poppers, bacon wrapped Little Smokies, and air fryer egg rolls.
Table of contents
Why You’ll Love This Recipe
- Super crunchy texture: The beer batter makes these onion rings ultra crispy.
- Easy ingredients: You likely already have everything in your pantry.
- Crowd-pleasing snack: They’re always a hit at parties and BBQs.
- Quick to make: From start to finish, they’re ready in under 45 minutes.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
The batter is built with a mix of pantry spices and cold beer, which helps create a light and crispy shell. Yellow onions are perfect for their natural sweetness, and frying oil brings everything together for that golden crunch. A little flour for dredging gives the batter something to cling to, and the spices take it over the top.
Variations
- Use sweet onions: For a milder, sweeter flavor.
- Add cayenne: For a spicy kick in the batter.
- Try club soda: Use it instead of beer for a non-alcoholic version.
- Make them gluten-free: Use a gluten-free flour blend instead.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Whisk the batter ingredients together and let sit.
- Slice the onions into thick rings and separate them.
- Coat onion rings in plain flour.
- Dip into the batter, then fry in batches until they are golden brown and floating. Drain on paper towels.
Expert Tips
- Use cold beer to get the lightest, crispiest batter.
- Don’t overcrowd the pan—it drops the oil temperature.
- Let the batter rest to activate the carbonation.
- Serve immediately for the best crunch.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
They’re best enjoyed fresh, as the batter softens with time.
A light lager works best, but feel free to experiment with what you enjoy.
These are designed for frying; we don’t recommend that you fry them.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Beer Battered Onion Rings
Equipment
- small bowl
- medium bowl
- large pot
- paper towel lined plate
- knife and cutting board
Ingredients
- 2 large yellow onions
- 2 cup flour divied
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
- 2 teaspoons salt
- 1 ½ cup cold beer
- Oil for frying
Instructions
- In a heavy bottomed pan, place about 2-3 inches of oil and heat to low/medium.
- Place ½ c of the flour into a small bowl and set aside.
- In a medium sized bowl, whisk together the remaining flour, garlic powder, onion powder, black pepper, cumin and salt. Pour in the beer and whisk. Let the batter sit for about 10 minutes.
- In the meantime, cut the ends off the onions and remove the outer layer skin. Slice into thick slices about ½” thick and break into individual rings.
- Dip the rings into the plain flour until coated. Then dip them into the batter, and place them in the hot oil.
- Fry about 3-4 rings at a time so they aren’t crowded and cook evenly.
- Remove and lay the onion rings on a paper towel lined plate. Serve hot with your favorite dipping sauce!
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
