Beer-Battered Onion Rings

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

Prep: 15 minCook: 15 minServes: 4
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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.

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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

  1. Heat 2 inches of oil in a heavy pot to 375°F.
  2. Separate onion slices into rings.
  3. Whisk together flour, beer, egg, paprika, garlic powder, and salt until smooth.
  4. Dredge onion rings in plain flour, shaking off excess.
  5. Dip into beer batter, letting excess drip off.
  6. Fry in batches 2-3 minutes per side until golden brown.
  7. Drain on a wire rack. Season with salt immediately. Serve hot.

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