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These Beer Battered onion rings are crispy, delicious and made with Vidalia onions. Vidalia onions are perfectly sweet and mild. If you don’t drink alcohol, feel free to use sparkling water—you’ll get the same amazing texture.
I love beer battered anything. The bubbles really help create a delicious batter that fries up beautifully. If you don’t drink alcohol, you can absolutely use sparkling water. It’ll still be super delicious and give you the best texture!
These are super crispy and delicious. I usually think onion rings can have too much bite for me. But with Vidalia onions, they’re absolutely perfect as is. They’re so delicious in this application. Serve these with my viral Grinder Sandwich, refreshing Watermelon Margaritas or Frozen Daiquiris and Spinach Artichoke Dip for the perfect Game Day meal.
Ingredients You’ll Need for Beer Battered Onion Rings
- Onions – You can use plain ol’ yellow onions but I really like using Vidalia, sweet onions, if you can find them. They have the most delicious flavor.
For the rest of the ingredients, please see the recipe index card below!
How to Make Beer Battered Onion Rings
- The first step of this recipe is combining the dipping sauce. I would say it’s a version of ranch but with more spices. I love it.
- I’m going to be honest, you could probably skip the dredge but I like to do it because I find onions to be quite slippery and sometimes batter doesn’t stick to them the way I want. SO, I like to toss them in a combination of flour, salt, and spices. This makes a nice base level of flavor, too. Toss together the flour and spices.
- Then slice up the onions. I like to do them in 1-inch slices so that the onions rings are a good size. You don’t want slivers!
- Toss the slices of onions in the dredge, until they’re evenly coated. I had to do this in a few batches. And then I transferred them to a cutting board.
- Heat up your oil to 350 degrees F. I filled my pot with about 3 inches of oil.
- When the oil gets to where you want, quickly whisk together the batter. Allow the bubbles to subside and then dip an onion ring into the batter and transfer it to the oil. I like to do a test before I begin frying them up because I want to perfect the timing. I found that 1 to 2 minutes per side was perfect. Remove it and transfer to a bed of paper towels and immediately sprinkle with a pinch of kosher salt.
- Repeat with the remaining onion slices. Make as many or as little as you like. This comfortably serves about 8 people as an appetizer. You could use 1 onion and do it for a few people.
Tips and Tricks
Don’t skip the dredge step. Dredging (dipping them in the dry flour mixture) the rounds of onion helps the batter stay on and will help you get that beautiful crust.
If you want, use store-bought ranch or bleu cheese. I love making my own ranch but if you don’t have time or want to save yourself a step, buy it! I think Hidden Valley Ranch (the dry packets) are delicious.
One-inch Onion Slices. I like the onion rings to be not too thick and not too thin! I find that one-inch is the perfect size.
Absolutely! Feel free to use sparkling water in place of beer. The carbonation is what gives it the amazing texture.
You can prep the dredge and the ranch up to 3 days before. The batter for the onion rings should be made right before because you really want maximum carbonation of a light, delicious, crispy batter.
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Beer Battered Onion Rings
- 1 Dutch oven or medium saucepan
- 3 tablespoons mayonnaise
- 3 tablespoons buttermilk, shaken
- 2 tablespoons minced Italian parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon kosher salt
- Freshly cracked pepper
- 3 yellow or Vidalia onions
- 1 1/2 cups all-purpose flour, (180g)
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 2 (12-ounce) beers, (I like a lager/pilsner)
To Make the Ranch:
- Whisk together the ranch ingredients until smooth. Give it a taste and adjust the seasoning to your liking.
Prep the Onions:
- To prep the onions, cut off the ends and peel the onions. And slice them into 1/2-inch slices.
To Make the Dredge:
- In a large bowl, whisk together the flour, kosher salt, garlic powder, onion powder and paprika. Toss the onion slices in this dredge until evenly coated. You may need to do this in batches.
To Fry Up the Onion Rings:
- Add 3 to 4-inches of oil to a medium pot that’s set over medium-high heat. Bring the oil to 350 degrees F.
- Quickly whisk together the all-purpose flour, salt and beer or sparkling water. When the bubbles subside a bit (should happen in a minute or so), dip the Vidalia onion slices into the batter and carefully drop them in the hot oil. Fry on each side for 1 to 2 minutes, until they’re medium golden brown. Remove them and transfer to a bed of paper towels. Repeat with the remaining onion rings.
- Serve them in a tower. They’re dramatic and beautiful this way, alongside the dipping sauce.
- Air-Fryer – I know people are going to ask me if they could make it in the air fryer and I don’t see why not. Will they be as crispy? Absolutely not but I feel like they’ll be amazing still!
- Can I not use beer? Absolutely! Feel free to use sparkling water in place of beer. The carbonation is what gives it the amazing texture.
- Can I make this ahead? You can prep the dredge and the ranch up to 3 days before. The batter for the onion rings should be made right before because you really want maximum carbonation of a light, delicious, crispy batter.
Nutrition information is automatically calculated, so should only be used as an approximation.