These undeniably addictive beer-battered onion rings come together in just 20 minutes and make a wonderful addition to any barbecue spread.
Table of Contents
Everything tastes better in batter. Historians have traced the origins of battering back to Sephardic Jewish émigrés who first came to the United Kingdom way back in the 17th century. At some point in time, beer got added to the mix – making the process even more delicious.
But it’s not just fish that works so well in a golden coat of beer batter. As it turns out, there are so many foods that could stand to be battered, and my favorite among them is the onion ring. When it comes to the precise origins of the onion ring, no one is certain, but there are a few theories: one theory involves a man named John Mollard and a recipe included in his 1802 cookbook, The Art of Cookery Made Easy and Refined. In his recipe, onions were to be sliced and then dipped into a batter made of flour, eggs, cream, and Parmesan. The onions were then deep-fried in a pot of boiling lard and served with an emulsion of butter and mustard.
This recipe, however, doesn’t call for any cheese, cream, eggs or lard. The ingredients are pretty simple actually. Forget every onion ring you’ve had before; these are simply next-level.
Are Beer-Battered Onion Rings Healthy?
Beer-battered onion rings aren’t exactly a “health food,” but with the exception of those with certain food sensitivities and/or allergies, I’m of the opinion that there’s a place for delicious treats like this one in almost every diet. Pair these onion rings with a robust vegetable-forward side dish like Easy Sautéed Green Beans and a protein and you’ve got yourself a beautiful and balanced meal. This recipe is vegetarian. Many beers are not vegan, but this recipe can easily be made vegan as long as you make sure to use a vegan beer. You may have to do a couple minutes of research!
Why Add Beer to the batter?
What makes carbonated beverages such as beer the perfect ingredient in a good batter? It boils down to food science. The sugar content in beer aids in the browning of the batter. The carbonation helps make the batter a light fluffy batter full of tiny air pockets which leads to the perfect amount of crispiness.
INGREDIENTS
- 2 large yellow onions, cut into 1/2-inch rings
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup light beer (such as a pale ale or lager)
- Vegetable oil for frying
INSTRUCTIONS
Mix
Prepare the beer batter.
Heat
Get oil ready for frying.
Fry
Batter and cook onion rings until crispy.
Serve
Drain and enjoy hot.
Devour!
FAQs & Tips
Once cooked, let the leftover onion rings cool completely before transferring them to an airtight container. To absorb excess moisture, you can place a paper towel between each layer. Store in the fridge for up to 4 days.
If the mixture is too thin, the batter will fall off the onion quite easily. You can avoid this by getting the liquid-to-flour ratio just right and following the recipe carefully.
There is no need to worry about alcohol content as the alcohol in the beer evaporates during the cooking process. The trace amounts of alcohol that remain are negligible.
Make sure the beer you’re using is cold – as in, right out of the refrigerator. The colder it is, the more carbonated it will remain. This will inhibit immediate gluten development, ensuring that the coating is nice and airy.
Think of the batter the way you would pancake batter. Mix it, but don’t mix it too aggressively. Clumps are fine. It shouldn’t end up looking like a smooth glue. If it does, that means you’ve overmixed the batter and you might not get the best end result.
Serving Suggestions
These onion rings can be enjoyed as a side dish or eaten by themselves, with or without a dipping sauce. I prefer to dip them in this zesty Onion Ring Sauce which has no business being so delicious.
To add them to a full meal, try alongside this Baked Honey Cajun Salmon. The sweet, slightly spicy Cajun flavors of the salmon complement the onion rings in the best way. Another option would be something like this gluten-free One Pot Jambalaya which is hearty, flavor-packed, and deceptively easy to make.
Ingredients
- 2 large yellow onions cut into 1/2-inch rings
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup light beer such as a pale ale or lager
- Vegetable oil for frying
Instructions
- In a large bowl, combine the flour, garlic powder, paprika, salt, and black pepper. Gradually whisk in the beer until the batter is smooth.
- Heat 2 inches of vegetable oil in a deep pot to 375°F. While the oil is heating, separate the onion slices into rings.
- Dip the onion rings into the batter, ensuring each ring is well coated, and then carefully place them into the hot oil. Fry in batches until golden brown, about 3-4 minutes, turning once.
- Remove the onion rings with a slotted spoon and drain on paper towels. Serve hot.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Leave a Comment