Beer Battered Onion Rings
Crispy, golden and impossibly light — these Beer Battered Onion Rings are everything they should be. Made with cold lager, flour and starch for extra crunch, each ring fries up airy on the inside and shatteringly crisp on the outside.
🍽️ Servings: 2
Ingredients
- 0.5 onions (100g before peeling)
- 35 g all-purpose flour
- 10 g cornstarch
- 1.5 g baking powder
- 2 g fine salt
- 50 g cold lager-style beer
- 40 g all-purpose flour (for dredging)
- neutral oil for frying
Instructions
- Peel the onion, slice into 1.5 cm thick rings and carefully separate them. Remove the thin inner membrane from each ring - this prevents the batter from sliding off.
- In a bowl combine flour, cornstarch, baking powder and salt. Whisk dry ingredients thoroughly.
- Pour in the cold beer and whisk just until smooth. The batter should be thick but fluid - it should coat the back of a spoon in a thin layer.
- Lightly coat the onion rings in the additional flour, shaking off excess.
- Dip the rings into the beer batter, letting excess drip off for a few seconds.
- Fry immediately in oil heated to 180°C / 350°F for about 3 minutes until deep golden and audibly crisp.
- Drain on a wire rack or on paper towels for maximum crunch.
Tips & More Info
Why remove the inner membrane from the onion rings?
This prevents the batter from sliding off and ensures each ring is evenly coated.
Why coat the onion rings lightly in flour before dipping in batter?
A thin layer of flour helps the beer batter stick better, creating a uniform, crispy crust.
Why use cold beer in the batter?
Cold beer slows gluten development and adds bubbles, making the batter lighter and crunchier.
Why fry at 180°C / 350°F?
This temperature ensures golden, crisp rings without absorbing too much oil or burning.
Why drain on a wire rack instead of paper towels?
A rack lets excess oil drip away while keeping the rings crisp all around, not soggy on the bottom.