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    Home > Blog > Appetizers > Beer Battered Onion Rings

    Beer Battered Onion Rings

    by Jenny Park · Published: Jun 23, 2022 · Modified: Jun 23, 2022

    Jump to Recipe
    The most crispy, delicious and simple Beer Battered Onion Rings you will ever taste! The best thing about these onion rings is that the crunch LASTS for awhile, so you don't have to worry about the first fried onion ring being soggy by the time you're finished frying your last!
    A serving of beer battered fried onion rings with ranch.

    I’m not sure if I know a single person that doesn’t like Beer Battered Onion Rings (same goes for French fries). Seriously though, what isn’t there to enjoy about onion rings? When made well, they’re light, fluffy, crispy, salty, and slightly sweet.

    Our recipe for Beer Battered Onion Rings is super simple and result in the best tasting, most crispy coated onion rings! We use a couple different ingredients and basic tricks to ensure these are the best you’ll ever taste!

    A tower of beer battered fried onion rings recipe with beer on the side.

    How to Make Beer Battered Onion Rings

    Ingredients to make beer battered onion rings.

    Process

    1. Preheat oil to 350˚F.
    2. Toss onion rings with some of the all-purpose flour until each onion ring has a light dusting of flour surrounding it. Set aside.
    Onion ring slices tossed in flour.
    A bowl of onion rings tossed in flour.
    Jump to Recipe
    1. Place flour, cornstarch, garlic powder, smoked paprika, and salt into a mixing bowl and whisk together.
    2. Whisk in beer and ice cubes until mixture is smooth.
    Dry ingredients in a bowl for beer battered onion rings.
    Mixed batter for fried onion rings.
    1. Dip onion rings, a few at a time, into the batter until fully coated.
    2. Lift onion rings from the batter, shaking off any excess. Carefully drop the coated rings into the oil and fry for 3 to 4 minutes or until golden brown. Remove from oil and place onto a baking sheet lined with a cooling rack and paper towels. Repeat until all onion rings have been fried.
    Onion rings being dipped into batter.
    Freshly fried beer battered onion rings.
    1. Serve onion rings with a side of ranch dressing (or other condiments of choice).
    Close up on beer battered onion rings with ranch.
    Jump to Recipe

    How to Get the Crispiest Beer Battered Onion Rings

    Our beer battered onion rings are super crispy and stay super crispy for awhile (long enough that the last onion ring eaten is practically just as crispy as the first one eaten).

    Our secret for the extra crispy coating is using a blend of all purpose flour, rice flour and cornstarch. The rice flour absorbs less oil than wheat flour creating a thinner, crispier and less greasy coating. The cornstarch prevents the glutens in wheat flour from developing, resulting in a crispier coating as well.

    A lot of recipes call for baking powder and an egg for dredging, but with our combination of all-purpose flour, rice flour, and cornstarch you get the perfect thin, crispy yet still tender and fluffy coating that pairs perfectly with the soft and sweet onion interior.

    What to Serve with Beer Battered Onion Rings

    You obviously don’t need to serve anything with onion rings, because it make a great appetizer or snack on its own, but they also go really well with SO many dishes! Some of our favorites are:

    • Bacon Westen Double Cheeseburgers
    • Seared Ribeye
    • Copycat Popeyes Chicken Sandwich
    • Slow Cooker BBQ Beef Brisket
    • Carne Asada Torta
    • Chivito
    Beer battered fried onion rings with ranch dressing and beer on the side.

    Tips and Tricks for Beer Battered Onion Ring Success

    • Don’t skip out on the rice flour or cornstarch! They’re the secret to the extra crispy coating on the onion rings and what makes the crispy texture last.
    • The ice cubes really help the batter stick to the onion rings once they’re fried because it keeps the batter very cold, which is what causes the batter to stick to the onion rings.
    • Draining the fried onion rings on a cooling rack is the best way to keep the onion rings from getting soggy on the bottom.
    • Use a spider strainer to life the onion rings from the oil! I think it’s the best way to remove them from the oil without damaging any of the fried goodness around the onion rings.
    Jump to Recipe
    Beer battered fried onion rings with beer next to it.

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    Beer battered onion rings recipe with ranch dressing.

    Beer Battered Onion Rings

    5 from 16 votes
    PRINT RECIPE Pin Recipe
    The most crispy, delicious and simple Beer Battered Onion Rings you will ever taste! The best thing about these onion rings is that the crunch LASTS for awhile, so you don't have to worry about the first fried onion ring being soggy by the time you're finished frying your last!
    RECIPE BY Teri & Jenny
    Prep Time: 15 minutes mins
    Cook Time: 15 minutes mins
    Total Time: 30 minutes mins
    Servings: 6

      INGREDIENTS  

    • 2 large sweet onions, sliced into ½” thick rings and separated
    • 1 1/2 cups all purpose flour divided
    • 1/2 cup rice flour
    • 1 1/2 tablespoons cornstarch
    • 2 teaspoons garlic powder
    • 1 teaspoon smoked paprika
    • 1 teaspoon salt
    • 1 ⅓ cups beer of choice
    • 3 ice cubes
    • 6 cups vegetable oil

      INSTRUCTIONS  

    • Preheat oil to 350˚F.
    • Toss onion rings with 1/2 cup all-purpose flour until each onion ring has a light dusting of flour surrounding it. Set aside.
    • Combine remaining all-purpose flour, rice flour, cornstarch, garlic powder, smoked paprika, and salt into a mixing bowl and whisk together.
    • Whisk in beer and ice cubes until mixture is smooth.
    • Dip onion rings, a few at a time, into the batter until fully coated.
    • Lift onion rings from the batter, shaking off any excess. Carefully drop the coated rings into the oil 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.
    • Serve onion rings with a side of ranch dressing (or other condiments of choice).

      NOTES  

    How to Get the Crispiest Beer Battered Onion Rings

    Our beer battered onion rings are super crispy and stay super crispy for awhile (long enough that the last onion ring eaten is practically just as crispy as the first one eaten).

    Our secret for the extra crispy coating is using a blend of all purpose flour, rice flour and cornstarch. The rice flour absorbs less oil than wheat flour creating a thinner, crispier and less greasy coating. The cornstarch prevents the glutens in wheat flour from developing, resulting in a crispier coating as well.

    The combination of the all-purpose flour, rice flour, and cornstarch together create the perfect thin, crispy yet still tender and fluffy coating that pairs perfectly with the soft and sweet onion interior.

    Tips and Tricks for Beer Battered Onion Ring Success
    • Don’t skip out on the rice flour or cornstarch! They’re the secret to the extra crispy coating on the onion rings and what makes the crispy texture last for a while.
    • Draining the fried onion rings on a cooling rack is the best way to keep the onion rings from getting soggy on the bottom.
    • The ice cubes really help the batter stick to the onion rings once they’re fried because it keeps the batter very cold, which is what causes the batter to stick to the onion rings.
    • Don’t skip out on the rice flour or cornstarch! They’re the secret to the extra crispy coating on the onion rings and what makes the crispy texture last.
    • The ice cubes really help the batter stick to the onion rings once they’re fried because it keeps the batter very cold, which is what causes the batter to stick to the onion rings.
    • Draining the fried onion rings on a cooling rack is the best way to keep the onion rings from getting soggy on the bottom.
    • Use a spider strainer to life the onion rings from the oil! I think it’s the best way to remove them from the oil without damaging any of the fried goodness around the onion rings.
    •  
    Calories: 467kcal Carbohydrates: 47g Protein: 5g Fat: 28g Saturated Fat: 22g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Sodium: 400mg Potassium: 209mg Fiber: 2g Sugar: 6g Vitamin A: 165IU Vitamin C: 5mg Calcium: 32mg Iron: 2mg
    CUISINE: Amercian
    KEYWORD: fried food, onion rings
    COURSE: Appetizer, Snack

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    June 23, 2022 / 29 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post The BEST Biscuits and Gravy Recipe
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    Reader Interactions

    June 23, 2022 / 29 Comments

    Comments

      5 from 16 votes (7 ratings without comment)

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    1. Denney

      April 04, 2025 at 12:11 pm

      5 stars
      The first few times I made this recipe I didn’t have rice flour, last time I did, and what a difference. I froze the leftovers and heated them in a toaster oven and they were still crispy. I’m making them today and made sure to have rice flour on hand. Thanks for a great recipe.

      Reply
      • Jenny Park

        April 07, 2025 at 12:20 pm

        Hey Denney, I’m so happy you enjoy our onion rings recipe and even happier you were able to try it with rice flour – it really makes a difference with the crispness! Thanks for the overall feedback!

        Reply
    2. Leonard

      April 01, 2025 at 6:06 pm

      5 stars
      Made it last year and will make it again now that Vidalia onions are back in season. Used Pabst Blue Ribbon for beer. My 1st time making them was phenomenal.
      Totally recommend !

      Reply
    3. Daniel

      March 02, 2025 at 11:30 am

      5 stars
      This was my 2nd attempt at onion rings and the recipe is perfect. I didn’t have smoked paprika so used chipotle powder instead and they turned out perfectly. Had a little of the batter left over so made some corn fritters with the rest which were also excellent. I will echo some of the other reviews in here and say they were better than the ones I have had out by a good bit.

      Coupled them with smash burgers which were a blend of lean beef and black pig “secretos” with a real cheddar melted on.

      Finished that up with a home made tirimasu with ground pistachio nuts in it.

      Reply
    4. Sam

      February 04, 2023 at 3:46 pm

      5 stars
      Amazing recipe! They were better than onion rings that I order from a restaurant. They were even crispy the next day after heating in the oven. Thank you so much!

      Reply
    5. Carla

      October 02, 2022 at 7:14 pm

      5 stars
      It was my first time making onion rings. SO good

      Reply
    6. Serena

      September 28, 2022 at 1:58 pm

      5 stars
      Made this last night and there STILL CRISPY the next day! Best ever recipe. It’s now apart of my collection. Will have to use it to make Honey Walnut Shrimp and chicken and fish!

      Reply
      • Jenny Park

        September 30, 2022 at 12:26 pm

        So happy to hear that! Glad you enjoyed the onion rings! Great idea to use the batter for different proteins!

        Reply
    7. Madison

      May 18, 2022 at 7:49 pm

      5 stars
      This recipe was exactly what I was looking for! So glad I had rice flour on hand already. Absolutely delish!!

      Reply
    8. Elizabeth

      May 15, 2022 at 1:44 pm

      5 stars
      Delicious and stayed crunchy even though my guests arrived late:)

      Reply
      • Jenny Park

        May 15, 2022 at 6:42 pm

        So happy to hear that! I love these onion rings so much!

        Reply
    9. Julie

      March 01, 2022 at 2:18 pm

      5 stars
      These are amazing, perfectly crispy and so yummy! Thank you for this recipe. If it were up to my boyfriend I’d be making these every night lol

      Reply
      • Jenny Park

        March 02, 2022 at 7:58 am

        Haha! I’m so happy you and your boyfriend enjoyed them! I love these so much!

        Reply
    10. Michael

      January 21, 2022 at 4:45 am

      Would your flour/rice-flour/cornstarch method work if dredged them in panko crumbs afterewards?

      Reply
      • Jenny Park

        January 21, 2022 at 11:51 am

        I don’t think the panko would stick to the batter mixture. If you want to breadcrumb coat onion rings they should be dipped in flour, then beaten eggs, then the panko for the best “sticking”

        Reply
    11. Michael

      January 20, 2022 at 11:23 am

      Is there a reason you don’t use eggs here? Just asking as most other recipes I’m looking at do.

      Reply
      • Jenny Park

        January 21, 2022 at 11:49 am

        Not using egg keeps the fried batter super light and crispy (for awhile)

        Reply
    12. Michael

      January 20, 2022 at 11:13 am

      Can you cook these ahead of time and re-heat in oven? As in a couple hours prior so I can make my steak au poivre w/o timing issues?

      Reply
      • Jenny Park

        January 20, 2022 at 7:45 pm

        I haven’t tried it before, but don’t think these would hold up in the oven. They do stay crispy for at least an hour though!

        Reply
        • Michael

          January 21, 2022 at 10:17 am

          Thanks Jenny. What do you think about frying once to ‘set’ to less than golden and then when ready to serve a quick second fry?

          Reply
    13. I

      August 13, 2021 at 8:08 pm

      I’d love to try this in my air fryer – do you think it would be ok?

      Reply
      • Jenny Park

        August 15, 2021 at 12:29 pm

        Unfortunately I don’t recommend anything with a wet batter to go into the air fryer. The onion rings will not cook up the same.

        Reply
    14. Jennifer schultz

      August 15, 2015 at 3:49 pm

      Do you re dip the onions in the batter when you double fry?

      Reply
      • Jenny Park

        August 17, 2015 at 6:55 pm

        Nope….just remove them from the oil, allow them to sit for a few minutes, before frying them again

        Reply
    15. Adinda Charista

      August 12, 2015 at 4:35 pm

      Instead of beer, do we have another altrnatives, since im not particularly allowed to consume it

      Reply
      • Jenny Park

        August 12, 2015 at 4:50 pm

        You can definitely substitute seltzer water! The flavor/texture will just be a bit lighter :)

        Reply
    16. Stephen

      July 11, 2015 at 5:52 pm

      They burned! I ended up shortening the cooking times to two minutes each round, and they still came out with burnt batter (what was left on the rings), and soft onions.

      Reply
      • Jenny Park

        July 12, 2015 at 3:10 pm

        hm, that’s really strange. This is basically a korean fried chicken batter and it takes quite a wihle for it to color and burn…

        Reply
    17. Stacy

      July 09, 2015 at 9:57 am

      MMMMM!!!! Yuuuuuummy)

      Reply

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    Beer battered fried onion rings with ranch dressing and beer on the side.
    Beer battered fried onion rings with beer next to it.
    Close up on beer battered onion rings with ranch.
    A serving of beer battered fried onion rings with ranch.
    Beer battered onion rings recipe with ranch dressing.
    Beer battered fried onion rings with ranch dressing and beer on the side.

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