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Beer-Battered Onion Rings
Crunch into a golden, freshly fried onion ring and watch time stop. The lager beer batter turns shatteringly crisp as it sizzles and stays crunchy for hours.
👥 4 Servings⏱️ Prep & Cook: 1h 15m🔥 Cook: 30 min👤 Spencer Bezaire📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
- ●pot
- ●dutch oven
📝 Preparation Steps
1
Preheat oven to 250°F. Set two cooling racks over two rimmed baking sheets and cover one rack with parchment paper.
2
Separate 2 large yellow onions, peeled and cut crosswise into ½"-thick slices, into rings and reserve small inner rings for another use. Add 1 cup (125 g) all-purpose flour to a large bowl. Toss rings in flour, then transfer to parchment and let sit ⏱️ 30 minutes.
large yellow onions (about 2 pounds total), peeled and cut crosswise into ½"-thick slices2(112 g) cornstarch1 cup
3
Whisk 1½ cups (188 g) all-purpose flour, 1 cup (112 g) cornstarch, 2½ tsp. garlic powder, 2½ tsp. onion powder, 2½ tsp. cayenne pepper, 2½ tsp. sugar, and 1 Tbsp. plus 1½ tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt in the same large bowl. In another large bowl, combine 1½ cups lager beer, 1 cup club soda or seltzer, and 1 large egg and whisk until no streaks remain. Gradually whisk the flour mixture into the wet mixture.
½ cups (313 g) all-purpose flour, divided2(112 g) cornstarch1 cup½ cups lager beer such as Anchor Steam1½ tsp. garlic powder2½ tsp. onion powder2½ tsp. cayenne pepper2½ tsp. sugar2. plus 1½ tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt, plus more1 Tbspclub soda or seltzer1 cuplarge egg1
4
Heat an inch of vegetable oil in a Dutch oven or other large heavy-bottomed pot over medium-high heat until it registers 375°F on a deep-fry thermometer. Working in batches to prevent crowding and replenishing oil as needed, dip onions into batter and immediately drop into hot oil. Cook onion rings, turning once with a slotted spoon or spider, until golden, about ⏱️ 3 minutes total. Transfer cooked rings to wire racks set over the baking sheets, discarding parchment once cleared. Sprinkle with kosher salt and keep warm in oven while frying remaining batches. Editor’s note: The beer-battered onion rings recipe was first printed online in December 2014. Ready to stop tearing up? Head this way for our best onion-cutting tips →
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