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Beer Battered Onion Rings

These Double Dipped Onion Rings are the PERFECT bar food treat...made at home!

Ingredients

  • 2 Large Onions
  • 1 Heaping tsp. Salt (add to soak the rings in ice water)
  • 1 Cup Plain Flour for FIRST dipping!
  • 1 Cup FOR BATTER: All Purpose Flour (or more if needed)
  • 1/4 Cup Corn Starch
  • 1 tsp. Paprika (I used half regular and half smokey)
  • 1 tsp. Salt
  • 1/2 tsp. Baking Powder
  • 1/2 tsp White Pepper (I used Black Pepper-No Problem)
  • 1 bottle/can Cold Beer (any brand...I used Blue Moon)
  • 1 1/2 Quarts Vegetable Oil

Instructions

  1. Peel onions and cut into 1/2 inch slices. Separate the slices into rings and reserve small bits and pieces for another use.

  2. Place slices into a large bowl filled with ice and water to cover.

  3. Add 1 heaping teaspoon of salt and stir into onions and let sit for at least 30 minutes.

  4. Drain water and shake to remove excess.

  5. Dredge each ring in the one cup of plain flour. Shake off excess and place each ring on a cooling rack to "rest" for at least 30 minutes.

  6. While floured rings rest, Whisk together the other cup of flour, cornstarch, paprika, baking powder, salt and pepper.

  7. HEAT OIL TO AT LEAST 350 DEGREES

  8. Add beer to dry ingredients to make a batter similar to pancake batter. If mixture is too thin add more flour. Too think add more beer.

  9. Press individual rings down into the batter with kitchen tongs. When completely coated, slip ring onto a wooden chopstick and tap on side of bowl to remove excess batter.

  10. Slide the ring into the hot oil. Repeat with as many rings as will fit comfortably in the pan or fryer. Swirl to make sure the rings don't stick together. Don't crowd the fryer!

  11. Flip each ring to fry both sides evenly and remove when golden brown.

  12. Drain on paper towels and immediately sprinkle with salt.

  13. If making multiple batches you may keep warm in a 200 degree oven until all rings are fried.

  14. When finished frying, ALLOW OIL TO COOL COMPLETELY. Insert funnel into neck of the vegetable oil bottle and line funnel with cheese cloth. Pour cooled oil through the cloth lined funnel back into bottle and store in refrigerator to be used next time.