These undeniably addictive Beer-Battered Onion Rings make a wonderful addition to any barbecue spread.
From pork to chicken to deep-fried pickles, everything tastes better in batter. Perhaps the most favored battered food is fresh seafood, in particular fish, shrimp, or scallops. But it’s not just seafood that works so well in a golden coat of beer batter. As it turns out, there are so many foods that could stand to be battered, and my favorite among them is the onion ring.
When it comes to the precise origins of the onion ring, no one is certain, but there are a few theories. One such theory involves a man named John Mollard and a recipe included in his 1802 cookbook, The Art of Cookery Made Easy and Refined. In his recipe, onions were to be sliced and then dipped into a batter made of flour, eggs, cream, and Parmesan. The onions were then deep-fried in a pot of boiling lard and served with an emulsion of butter and mustard.
This recipe, however, doesn’t call for any cheese, cream, eggs or lard. The ingredients are pretty simple, actually. In fact, I’ll go so far as to say that you should forget every onion ring you’ve had before. These beer-battered onion rings? These are simply next-level.
Are Beer-Battered Onion Rings Healthy?
Beer-battered onion rings aren’t exactly a “health food,” but with the exception of those with certain food sensitivities and/or allergies, I’m of the opinion that there’s a place for delicious treats like this one in almost every diet. Pair these onion rings with a robust vegetable-forward side dish like Easy Sautéed Green Beans and a lean protein, and you’ve got yourself a beautiful and balanced meal. This recipe is vegetarian. Many beers are not vegan, but this recipe can easily be made vegan as long as you make sure to use a vegan beer.
Why Add Beer To The Batter?
What makes carbonated beverages such as beer the perfect ingredient in a good batter? It boils down to food science. The sugar content in beer aids in the browning of the batter. The carbonation helps make the batter a light, fluffy batter full of tiny air pockets, which leads to the perfect amount of crispiness.
How Do I Store Leftovers?
Once cooked, let the leftover onion rings cool completely before transferring them to an airtight container. To absorb excess moisture, you can place a paper towel between each layer. Store in the fridge for up to 4 days.
Serving Suggestions
These onion rings can be enjoyed as a side dish or eaten by themselves, with or without a dipping sauce. I prefer to dip them in this zesty and incredibly delicious Onion Ring Sauce.
To add them to a full meal, try alongside this Baked Honey Cajun Salmon. The sweet, slightly spicy Cajun flavors of the salmon complement the onion rings in the best way. Another option would be something like this gluten-free One-Pot Jambalaya, which is hearty, flavor-packed, and deceptively easy to make.
Recipe
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup light beer such as a pale ale or lager
- Vegetable oil for frying
- 2 large, yellow onions cut into 1/2-inch rings
Instructions
- In a large bowl, combine the flour, garlic powder, paprika, salt, and black pepper. Gradually whisk in the beer until the batter is smooth.
- Heat 2 inches of vegetable oil in a deep pot to 375°F. While the oil is heating, separate the onion slices into rings.
- Dip the onion rings into the batter, ensuring each ring is well coated, and then carefully place them into the hot oil. Fry in batches until golden brown, about 3-4 minutes, turning once.
- Remove the onion rings with a slotted spoon and drain on paper towels. Serve hot.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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