I recently googled the history of onion rings and came to an inconclusive result. The actual creator is unknown, although there are claims by a few establishments that they invented the onion ring. I was just curious, because I really love onion rings. They’re just so perfectly tasty. My favorite kinds are beer battered onion rings, and the ones we have for you today are extra crispy and totally delicious. Using the rice flour instead of all purpose flour creates the extra crispy coating around the soft, sweet onion rings.
When we shot these onion rings I sliced them a little bit too thin, so for the recipe I wrote them to be cut a little on the thicker side, which is how I prefer them. You can adjust the thickness of the rings based on your likeness, but I think they cook the best and most even when cut anywhere from 1/2″-1″.
Although this recipe might take a little more effort with the frying, the rest of the recipe is so simple and these totally make the perfect summer side for all those grilled burgers, hot dogs, tacos, etc. Enjoy! xx, Jenny
Hungry for more?
Extra Crispy Beer Battered Onion Rings
- 1 large sweet onion, sliced into ½” thick rings and separated
- 1 cup sweet rice flour
- 1 tablespoons cornstarch
- 1 teaspoon salt
- 1 ⅓ cups beer of choice
- 2 ice cubes
- salt and pepper to taste
- oil for frying
- Preheat oil to 350˚F.
- Place flour, cornstarch and salt into a mixing bowl and whisk together. Whisk in beer and ice cubes until mixture is smooth.
- Once oil is hot, dip onion rings into the batter, shaking off any excess. Carefully drop the coated rings into the oil, in small batches, and fry for 3 to 4 minutes. Remove from oil and place onto a baking sheet lined with a cooling rack. Repeat until all onion rings have been fried.
- Working in small batches again, carefully double fry the onion rings for 3 to 4 minutes or until golden brown and crisp.
- Drain onto paper towels and transfer onto a platter or butcher paper. Season with salt and pepper and serve immediately with a ranch dipping sauce.