Beer Battered Onion Rings

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There’s something truly irresistible about a plate of golden, crispy onion rings! Especially when they’re beer battered and fried to crispy perfection.

Prep Time15

Cook Time5

Course: Appetizer, Side Dish

Cuisine: American, Australian, British

Servings:

Author: Daen Lia

Ingredients

Beer battered onion rings

3 onions
80 g plain flour + extra for dusting
80 g rice flour
2 g baking soda
2 g salt
1 tbsp sweet paprika
340 mL beer
Olive oil for deep frying

Instructions

Beer batter: Begin by making the beer batter. In a medium size bowl, combine the all purpose flour, rice flour, baking soda, sweet paprika and salt. Using a whisk, slowly stir through the beer until there are no clumps and you have a runny and smooth batter. Make sure you don’t over whisk the batter as this will affect the crispiness later on! Cover and leave to sit in the fridge for a minimum of 15 minutes.
Prep onions: Peel the onions and slice them into 3cm rings. Separate the rings and lay them onto a baking tray. Dust the onion rings with flour.
Fry: On a high heat in a large pot, heat the oil to 190°C / 375°F. Dip the onion rings into the batter and allow the excess batter to drip off. Carefully drop into the hot oil and cook for 3 - 5 minutes or until crispy and golden. Do this step in batches so you do not overcrowd the pot.
Serve: Using a slotted spoon, remove the onion rings from the oil and place onto a wire rack. Season with sea salt.

Notes

Rice flour – This is the secret to achieving that beautifully crisp batter. It keeps the coating light and delicate rather than heavy or doughy.
Fry hot and quick – Make sure your oil is nice and hot (around 190°C / 375°F). A quick fry at a high temperature stops the onions from releasing too much moisture and keeps that batter perfectly crispy.
Keep your batter cold – This is key! When icy cold batter hits hot oil, it instantly puffs up and creates that irresistible crunch. If you’re making a big batch, rest the bowl over ice to keep it chilled.
Use beer – The bubbles and yeast in beer make the batter airy and light, giving it that signature crisp shell. You’ll get that beautiful pub-style onion ring every time.
Let them rest right – Once fried, place the onion rings on a wire rack instead of paper towel. This stops steam from softening the batter so they stay crunchy for longer.
Use a digital scale – I like to use a digital scale to get my measurements precise.
Olive oil for deep frying – I fry these in olive oil because it gives a beautiful golden colour and a subtle richness that you just don’t get from other oils. You can always use a neutral oil such a vegetable, canola or grapeseed oil.

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