Beer Battered Onion Rings
These golden, crispy Beer Battered Onion Rings make the perfect appetizer or side dish. The batter is made light & fluffy with the addition of beer and whipped egg whites.
Servings: 6 servings
Ingredients
- 2 cups + ½ cup all purpose flour divided
- 12 oz. can beer light style such as a lager
- ½ tsp. paprika
- 1 tsp. kosher salt
- 3 egg whites
- vegetable or canola oil for frying
- 2 white or yellow onions
Instructions
- Prep the onions by peeling & slicing them into ½ inch slices. Separate the rings and place them in a large bowl. Sprinkle with ½ cup of flour and toss to coat. Set aside.
- For the beer batter, whisk together 2 cups flour, paprika & salt in a mixing bowl. Slowly pour in beer and mix together.
- In a separate bowl, beat egg whites with a hand mixer until stiff peaks form. Gently fold egg whites into the rest of the batter.
- Heat oil to 375 degrees. Oil should be at least 2 inches deep in your pan. Individually dip flour coated onion ring in the beer batter and place in the hot oil. Be careful not to overcrowd the pan. Fry 5-6 minutes, flipping halfway through until onion rings are golden brown. Place on paper towel to drain. Season with extra kosher salt, if desired.
- Serve onion rings hot with ketchup, ranch or your favorite dipping sauce.
Helpful Equipment & Ingredient Links
Dutch Oven
Whisk
Notes
- Use your favorite beer. I think light lager beers work best and don't give an overwhelming beer flavor. If you enjoy a darker beer that will give your onion rings more of a beer flavor, it will also work.
- Slice onions thinner or thicker depending on your preference. Keep in mind, the cooking time may need to be adjusted if doing this.
- When cooking the onion rings in batches, I keep my oven on the warm setting with a paper towel lined sheet pan to place the finished onion rings until all are fried.