Beer Battered Onion Ring Recipe

Course: Side Dish

Cuisine: American

Keyword: battered onion rings, beer battered onion rings, onion ring recipe

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings:

Calories: 193kcal

Author: Chef Jessica Anne

Beer Battered Onion Rings Recipe - Crunchy and crispy homemade beer battered onion rings. Dip in a spicy chipotle remoulade or eat alone.

Peel and discard the outer skin of the onion. Slice the onion into 3/4 inch wide rings, set aside the centers (anything too small for an onion ring). Separate all the rings from each other.
For the dry Dredge: Combine the flour, powdered sugar and onion powder in a shallow bowl and whisk together. Toss the cut onion rings into the dry mixture until evenly coated, set aside.
For the beer batter: In a medium bowl whisk together the flour, garlic powder, parsley and baking soda. Slowly whisk in the beer and egg. Place in the refrigerate for at least 15 minutes.
When you are ready to fry, fill a large heavy frying pan or pot with 2-3 inches of oil. Heat the oil over medium heat (360-370°F). Test the oil by dripping a small drop of batter into the oil, if it starts to float and sizzle, the oil is ready for frying. Also, preheat the oven to 200°F and place a wire rack over a baking sheet lined with paper towels.
Take rings out of the dry dredge, tapping off excess, then dip into the beer batter, covering completely and drop carefully into the hot oil. Fry for 3-4 minutes or until they are a deep golden brown, flipping at last once, if not four times.
Remove each batch to the prepared baking sheet and then place them in the oven to stay warm. Repeat until all are fried.
Serve with your favorite dipping sauce.
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