These deep fried onion rings are coated with a beer batter and fried to perfection. Make the batter 3 hours before you plan to cook for the best results. I always use large sweet onions for onion rings.
When deep frying, keep batches small so the oil will return to temperature more quickly. Keep batches warm in the oven while you fry the remaining onion rings.
The recipe was shared on our forum by Liz.
- 1 1/2 cups flour
- 1 1/2 cups beer, room temperature
- salt, to taste
- freshly ground black pepper
- 3 yellow onions (very large)
- 3 cups vegetable oil (for deep frying)
- Combine the flour and beer in a large bowl and whisk until thoroughly blended and smooth. Cover the bowl and allow the batter to sit at room temperature for 3 hours.
- Cut the onions into 1/4-inch thick slices then separate into rings.
- Heat the oven to 200 F.
- Heat the oil to 370° F in a deep, heavy saucepan. Using metal tongs, dip a few onion slices into the batter. Then carefully add them to the hot fat.
- Fry the onion rings for about 2 minutes, turning them once or twice until they're a uniform delicate golden color
- Drain the onion rings on a paper towel-lined pan and then transfer them to the preheated oven to keep warm while making subsequent batches.
- Repeat with the remaining onion rings.
Tips and Variations
- For spicy flavor, add about 1 teaspoon of Cajun seasoning or a dash of cayenne pepper.
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