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Ingredients
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Beer Batter
Onions
To Fry
Method
Preparation
- 1
Peel the onions and cut them into 1/4-inch thick rings. Separate the rings and pat dry with paper towels to remove excess moisture.
- 2
Line a baking sheet or rack with paper towels for draining fried rings and set aside prepared rings ready for battering.
Make Beer Batter
- 3
In a large mixing bowl, whisk together the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, salt, and pepper until well combined.
- 4
Slowly whisk in the beer until the batter is smooth and thick enough to coat the back of a spoon. If it’s too thick, whisk in a splash more beer or water; if too thin, add a little more flour.
Fry the Onion Rings
- 5
Heat the vegetable oil in a deep, heavy pot or fryer to 375°F (190°C). If you don’t have a thermometer, test with a small drop of batter—it should sizzle and rise quickly.
- 6
Dip each onion ring into the beer batter, allowing excess batter to drip off, and carefully place into the hot oil. Fry in batches to avoid overcrowding, about 2–3 minutes per batch, until golden and crisp.
- 7
Using a slotted spoon, remove the rings to a paper towel–lined rack and immediately sprinkle with salt to taste. Repeat with remaining rings.
Serving
- 8
Serve hot with dipping sauces such as ketchup, ranch, or spicy mayo. Best enjoyed fresh for maximum crunch.