These onion rings are coated in beer batter and deep fried until golden brown. Homemade onion rings are even better than what you’d get at a restaurant, and they also happen to be fun to make!
There’s nothing better than a pile of of golden brown onion rings, and this homemade version is the best I’ve ever tried. Serve your onion rings as a side dish or as an appetizer, and watch the rave reviews come in!
HOW DO YOU MAKE ONION RINGS?
Cut the onions into slices, then separate them into rings. Place the rings in a bowl of buttermilk to soak for one hour. Remove each ring from the buttermilk, then coat it in flour and beer batter. Place the onion rings in hot oil and fry until golden brown. Sprinkle with parsley, then serve immediately.
HOW DO YOU CUT AN ONION FOR ONION RINGS?
Peel your onions, then cut them into 1/2 inch thick slices crosswise. Separate the slices into rings. I like to use the larger outer rings only, and save the small inner rings for another use. The smaller rings will take less time to cook than the larger rings, so take that into consideration if you decide to use all the parts of the onion.
TIPS FOR THE PERFECT RINGS
- I like to use a sweet onion such as Vidalia or Maui onion. If you can’t find these varieties, use a standard yellow onion.
- It’s imperative to use a frying thermometer to make sure that your oil is at the correct temperature. If the oil is too hot, the rings can burn. If the oil is too cold, the batter will absorb excess grease and the end result with be heavy in texture.
- Fried onions are best when served immediately after being cooked. However, they can be refrigerated and reheated. You can crisp them back up in the oven at 400 degrees F.
- For some extra spice, mix some cayenne pepper into the batter.
- I like to soak my onions in buttermilk because it tones down the sharp flavor of the onion and the buttermilk adds a lot of flavor. If you don’t have buttermilk on hand, you can make your own by combining 1 cup of milk with 1 tablespoon of lemon juice, then let the mixture sit for 10 minutes. Another option is to soak your onions in ice water.
The beer should be a lighter colored beer. Use a lager if you want a mild flavored batter to let the mushrooms really shine. Use a lighter colored ale if you want a more complex tasting batter. I used a Belgian style wheat ale. The Belgian style wheat ale made for a delicious batter that was flavorful and golden when fried.
WHAT TO SERVE WITH BEER BATTERED ONION RINGS
I like to serve my onion rings with a dipping sauce such as ketchup or BBQ sauce. Other great choices include ranch dressing or honey mustard. I also like to make my own zesty dipping sauce. For a homemade sauce, mix together 1/2 cup mayonnaise, 2 tablespoons jarred horseradish, 1 tablespoon ketchup, 1/4 teaspoon paprika, 1/4 teaspoon garlic powder, and salt and pepper to taste.
Once you try these rings, you’ll agree that they’re even better than what you would get at a restaurant
- 2 onions Vidalia, Maui or yellow
- 1 1/2 cups buttermilk
- 1 3/4 cups all purpose flour divided use
- 1 cup beer
- 1 3/4 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- oil for frying
- 1 tablespoon fresh parsley chopped
Peel the onions and trim off the ends. Cut the onions crosswise into 1/2 inch thick slices. Separate the slices to create rings. Remove the smallest rings and reserve for a different use.
Place the buttermilk in a large bowl. Add the onions and soak for one hour.
Heat 3 inches of oil in a deep pot to 375 degrees F.
Place 3/4 cup of flour in a bowl.
In a medium bowl, mix together one cup of flour, beer, salt, pepper, and garlic powder.
Remove each ring from the buttermilk, letting the excess drip off. Coat each ring in flour, then dip the rings into the batter.
Fry 6-8 rings at a time until golden brown, about 3-4 minutes.
Repeat the process with the remaining onion rings.
Sprinkle with parsley, then serve immediately.