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onion_rings 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
onion_rings_raw beer_battered_onion_rings onion_ring_recipe

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Extra Crispy Beer Battered Onion Rings
Serves 4 to 6

1 large sweet onion, sliced into 1/2” thick rings and separated
1 cup sweet rice flour
1 tablespoons cornstarch
1 teaspoon salt
1 1/3 cups beer of choice
2 ice cubes
salt and pepper to taste

oil for frying

1. Preheat oil to 350˚F.
2. Place flour, cornstarch and salt into a mixing bowl and whisk together. Whisk in beer and ice cubes until mixture is smooth.
3. 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.
4. Working in small batches again, carefully double fry the onion rings for 3 to 4 minutes or until golden brown and crisp.
5. 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.

  1. Stacy Not Specified Not Specified

    MMMMM!!!! Yuuuuuummy)

  2. Stephen Not Specified Not Specified

    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.

    • Jenny Park Not Specified Not Specified

      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…

  3. Adinda Charista Not Specified Not Specified

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

    • Jenny Park Not Specified Not Specified

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

  4. Jennifer schultz Not Specified Not Specified

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

    • Jenny Park Not Specified Not Specified

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

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