Beer Battered Onion Rings

These beer battered onion rings are super crispy and easy to make. We are going to cut the onion into thick rings, dredge them in flour and them cover them in batter. This is a fool proof recipe that will render fantastic results.

If you do not like cooking with beer, you can go ahead and use carbonated water. This will give you the same results. But, if you are using beer, make sure that it is a blonde beer. Do not use dark beer.

We are going to spice up the flour that we will mix with the beer. This will give the onion rings a nice flavor.

Another important recommendation for this recipe, and any other deep fried one, is that you make sure the oil you are using has a high smoking point — canola, vegetable, peanut, grape seed are all good options. You must make sure it is hot, 350F (176 C) before you start frying the onion rings. If the oil is not hot enough they will boil and you will end up with a greasy mess.

Finally, once you remove the cooked onion rings from the oil you will be placing them on a cooling rack instead of directly on to a paper towel. This will allow the rings to drain, if necessary, and will keep them from getting soggy. If you did things correctly, though, you will not have any excess oil to drain.

Try serving these delicious, crispy, crunchy beer battered onion rings with a delectable Juicy Lucy burger or these oven roasted bbq chicken legs.

This is what you are going to need to make these beer battered onion rings –
1 large white or yellow onion
1 – 12 oz. can or bottle of light ale or carbonated water
1 1/2 cups all purpose flour
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 1/2 teaspoon salt
Vegetable or Canola oil

Peel and slice the onion into thick rings. Carefully separate the onion rings and set them aside.

Measure out 3/4 cups of the beer without any foam.

In a bowl, whisk together 1 cup of flour, paprika, garlic powder and 1 teaspoon salt.

Slowly add the beer, whisking constantly, until you have a thick batter with no lumps. If the batter is too thick, add more beer, a little at a time as you whisk. Do not over do it and make it too liquid but also do not make it too thick.

Set your batter aside and allow it to rest for about 10 minutes.

Heat about 3 inches of oil in a pot or wok until it reaches 350 F (176 C).

Place the remaining 1/2 cup of flour in a shallow bowl. Add the remaining 1/2 teaspoon of salt and mix well.
Place the onion rings in the flour and shake off the excess. Then put them inside the batter. Shake off the excess as well. Using a skewer or chopstick makes life easier.

Cook the onion rings for about 3 minutes per side until evenly browned.

Transfer the onion rings onto a cooling rack, over a paper towel lined cookie sheet, so that any excess oil drains. Do not place them directly on top of a paper towel as they will get soggy.

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