Beer Battered Onion Rings
Take your onion rings to the next level with a light and crispy beer batter and deep fried to perfection.
Ingredients
Main Ingredients
For Flouring
Method
Peel the onions and cut into rings around 1 cm (1/2 inch) in thickness, then gently separate the rings. You can do this by turning the shorter face towards you, then pushing the rings out from the center. Pat the onion rings dry with a paper towel.
Add the flour, cornflour, baking powder, paprika, garlic powder and 1 tsp of salt to a large bowl the gradually whisk in the cold lager until you have a smooth batter, allow to rest for 15 minutes.
Heat the oil In a large heavy based saucepan or deep fryer until it reaches 180C/350F
Add the dusting flour and 1/2 tsp of salt to a bowl and mix together, then take a ring of onion and first coat in the flour, then dip in the batter making sure it's well coated, then finally place in the oil. You should see the oil fizz, and the onion ring float up to the top.
Repeat with the remaining onion rings - you will need to cook the onion rings in a few batches to avoid overfilling your pan - and cook for around 2-3 minutes until the onion rings are browned and crispy, then transfer to a plate lined with a paper towel and cover while you cook the remaining batches.
Serve the onion sprinkled with a little sea salt over the top.
How to Make Beer Battered Onion Rings
Add the flour, cornflour, baking powder, garlic salt, paprika and salt to a mixing bowl.
Gradually add in the beer and mix the ingredients together until you have a slightly lumpy batter, try not to over mix as it can develop the gluten and make the onion rings chewy.
Carefully cut the onions into rings around 1cm (1/2 inch) in thickness.
Gently push the rings out of the onion from the centre; you can discard the middle bits of the onion that don't form rings, or a too small, or use them for something else.
Lay your separated onion rings out on a chopping board or baking tray/sheet and pat dry to remove moisture.
Once you've heated your oil to 180C/350F in a heavy based saucepan or fryer you're ready to cook your onion rings. Start by dredging a ring of onion in the flour mixture, this helps the batter to stick to the onion
Dredge the floured onion ring in the beer batter. I like to use my left hand for flouring and right for battering so I don't end up with bits of the batter in the flour mixture.
Fry the battered onion rings in batches in around 1 ltr of vegetable oil. The oil should be around 180C/350F
Once your onion rings have puffed up and are crispy, place on a baking tray/sheet lined with a paper towel, you can keep them covered (or in a warm oven) while you cook the remaining batches. Season with a little salt before you serve.
Getting the Perfect Onion Ring
Onion rings are quite simple, however, the following tips will help you get the perfect light and crispy beer battered onion rings.
Include baking powder (or use self-raising flour)
Baking powder is important as it creates carbon dioxide that help the onion rings puff up.
Make sure you dry your onions with a paper towel
Drying the onions helps the batter stick better, prevents surface water from causing oil splattering and helps prevent an uneven coating.
Make sure you flour your onions first
Flouring creates a slightly rough surface that helps the wet batter grip and stick to the onion rings.
Make sure your oil is the correct temperature
The oil should be 180C/350F to make sure the batter cooks quickly enough to crisp but isn't too hot so the outside burns before the inside is fully cooked.
Don't over mix the batter
Over mixing the batter can cause the gluten to develop creating a chewy, rather than light and crispy onion ring. Mix just enough to combine the ingredients and don't worry of there are a few lumps.
Rest the batter
Resting the batter for 10-15 minutes allows the flour to fully absorb the liquid, creating a smoother, more even batter and prevents any powdery texture in the finished coating.
Don't overcrowd the pan
Cook the onion rings in batches to avoid the oil temperature from dropping too much and the onion rings sticking to each other.
Questions and Substitutions
Can I use self-raising flour instead of plain flour?
Yes, if you're using self-raising flour you won't need the baking powder as self-raising already has baking powder mixed in.
Are beer battered onion rings vegan?
Most lagers are vegan, however, some use animal products to produce the final product, so if you want vegan onion rings you just need to make sure you check the label. Specifically avoid and lager that list isinglass as an ingredients; its a clarifying agent made from fish bladder. The rest of the ingredients are suitable for vegans.
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