Easy Beer Battered Onion Rings - Chocolate Chocolate and More! (2024)

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Beer Battered Onion Rings-the right oil and the right onion make all the difference!

Let’s talk about Onion Rings for a minute. There’s a lot of variety in onion rings. You have to be careful when you go to a restaurant and order them. I don’t think any 2 places make them the same.

Some places slice the onion really thin and you’re served a glob of fried, battered onions. Which by the way, I love! Some do them thick style, 5-6 huge rings that take up half the plate. I’m a medium to thin ring girl.

So what makes a good onion ring? The onion of course! It’s the base. If you start with the best onion in the world, you will have the best Onion Rings in the world.

I’m fortunate to live just a few miles (ok, about 100 miles) away from the home of said onions.Vidalia Onions. Honestly, the best in the world. Check out the link.

These onions are so good they can only be called Vidalias if they are grown in this federally designated region in Georgia. Any other sweet onion is well…just an onion.

So you have your onion, you’ve sliced it. You’ve whipped up your batter, you’re ready to fry. You’ve come this far, you need the best oil for the job. Peanut Oil. The subtle nutty flavor of the peanut oil will enhance your onion ring, trust me on this one. It’s worth the effort (and the extra dollar or two) to use peanut oil.

Remember, here in Georgia, we know a little bit about frying food.

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Easy Beer Battered Onion Rings

Ingredients

  • 1 cup all purpose flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon onion powder (optional but really good)
  • 2 egg yolks, beaten
  • 1 cup beer
  • 1 large Vidalia or other sweet onion
  • Peanut oil for frying

Instructions

  1. Combine dry ingredients in a medium sized shallow bowl. Whisk in egg yolks and beer. Cover and chill for at least 1 hour.
  2. Peel and slice onion to desired width, separate layers.
  3. Place oil in a heavy bottomed pan, about 2 inches deep. Heat to a temperature of 350 degrees.
  4. Dip onion rings, one at a time in batter then carefully place in hot oil. Fry for about 1 minute then flip over and fry for another minute, until golden on both sides. Remove from oil and let drain on paper towels before serving.

Notes

recipe source ChocolateChocolateandmore.com

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Easy Beer Battered Onion Rings - Chocolate Chocolate and More! (16)

About Grace

When I was younger, I was constantly in the kitchen helping my mom bake. It was fun getting to play with the flour and always getting to lick the spoon. I’ve always expressed an interest in baking and now I feel that it’s the right time for me to take over. I am a college student working towards a nursing degree as well as a full-time aunt to the sweetest little kids (they might pop up in some of the posts). I’ve learned most of what I know about baking and cooking from my mom, and I am continuing to self-teach through trial and error, which means plenty of sweets to be eaten. Read more...

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Comments

  1. lisa@cookingwithcurls says

    Those are some restaurant quality onion rings Joan! They look amazing 🙂

    Reply

    • Joan Hayes says

      Thanks Lisa!

  2. Deb @ Kneaded Creations says

    This totally yummy. I am so pleased that you posted it. You have an awesome site! I will visit again! Deb

    Reply

  3. Vickie says

    I have tried onion rings in the past…and the batter falls off. Is there a trick to keeping the batter in place & having them come out as beautiful as these? Do you have to dredge in flour first or just the batter?

    Reply

    • Joan Hayes says

      Vickie, I just dunk them in the batter. You do want your raw onion rings to be dry so if you’ve got a juicy onion, blot it with a paper towel before dipping into the batter.

  4. Annamaria+@+Bakewell+Junction says

    Joan,
    When the Vidalia onions are in season, I can’t get enough of them. Pinned.
    Annamaria

    Reply

  5. Jamie @ Love Bakes Good Cakes says

    Onion rings are one of my favorite things to get when we go to burger joints – and you’re right, they’re different everywhere! Thank you for joining us at Freedom Fridays, Joan! Pinned and scheduled a Facebook share! Have a great weekend! 🙂

    Reply

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