Side Dish: United States – Beer-Battered Onion Rings

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 5 min

Total 25 min

Ingredients

- 2 large yellow onions
- 1 cup (120 g) all-purpose flour, plus 1/2 cup (60 g) for dredging
- 1 tsp (4 g) baking powder
- 1 tsp (5 g) kosher salt, plus more for finishing
- 1/2 tsp (1 g) ground black pepper
- 1 large egg, approx. 1.8 oz (50 g)
- 1 cup (240 ml) cold beer (lager or pale ale)
- 2 tbsp (30 ml) vegetable oil (for batter)
- 4 cups (960 ml) vegetable oil for frying
- Optional: 1/2 tsp (1 g) smoked paprika for the batter

Instructions

1. Prep the onions: Peel and cut onions into 1/2-inch (1.3 cm) thick slices; separate into rings. Pat rings dry with paper towels and set aside.
2. Make the batter: In a medium bowl whisk together 1 cup (120 g) flour, baking powder, 1 tsp (5 g) kosher salt, black pepper, and smoked paprika if using. In a small bowl whisk the egg with 1 cup (240 ml) cold beer and 2 tbsp (30 ml) vegetable oil. Pour wet into dry and whisk until just combined; a few small lumps are fine. Let batter rest 5 minutes.
3. Heat the oil: In a deep heavy pot or Dutch oven, pour in 4 cups (960 ml) vegetable oil and heat to 350–375°F (175–190°C). Use a thermometer for accuracy.
4. Dredge the rings: Put the remaining 1/2 cup (60 g) flour in a shallow bowl. Toss onion rings lightly in the flour to coat and shake off excess—this helps the batter adhere.
5. Fry in batches: Dip floured rings into the batter to coat, letting excess drip off, then gently lower into hot oil. Do not overcrowd; fry in batches of 6–8 rings. Fry until golden brown and crisp, about 2–3 minutes per batch, turning once if necessary.
6. Drain and season: Use a slotted spoon to transfer rings to a wire rack set over a baking sheet or to paper towels. Immediately sprinkle with a little kosher salt.
7. Keep warm and serve: If making multiple batches, keep finished rings in a single layer on a rack in a 200°F (95°C) oven while the rest fry to maintain crispness. Serve hot.