Beer-Battered Onion Rings🥗 Side
Thick-cut onion rings with a light, crispy beer batter. Restaurant-quality at home.
By Marcus Rivera, Kitchen Tips Editor
The best side dishes do not just fill space on the plate — they earn their spot. This beer-battered onion rings is exactly that kind of recipe: simple enough to make on a busy weeknight, flavorful enough to hold its own next to any main course, and satisfying in a way that makes you reach for seconds.
Add the garlic after the other aromatics have softened — it burns faster than onions and can turn bitter if it hits high heat for too long.
This pairs well with almost any protein, from a simple roasted chicken to grilled steak or baked salmon. Make extra — it reheats well and having a ready-made side dish in the fridge makes weeknight cooking significantly easier.
Ingredients
- 2 large sweet onions, cut into 1/2-inch rings
- 1 cup all-purpose flour
- 1 cup beer (lager or pilsner)
- 1 egg
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- Vegetable oil for frying
- 1/2 cup flour for dredging
Instructions
- Heat 2 inches of oil in a heavy pot to 375°F.
- Separate onion slices into rings.
- Whisk together flour, beer, egg, paprika, garlic powder, and salt until smooth.
- Dredge onion rings in plain flour, shaking off excess.
- Dip into beer batter, letting excess drip off.
- Fry in batches 2-3 minutes per side until golden brown.
- Drain on a wire rack. Season with salt immediately. Serve hot.
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