Beer Battered Onion Rings-the right oil and the right onion make all the difference!
Let’s talk about Onion Rings for a minute. There’s a lot of variety in onion rings. You have to be careful when you go to a restaurant and order them, I don’t think any 2 places make them the same. Some places slice the onion really thin and you’re served a glob of fried, battered onions. Which by the way, I love! Some do them thick style, 5-6 huge rings that take up half the plate. I’m a medium to thin ring girl.
So what makes a good onion ring? The onion of course! It’s the base. If you start with the best onion in the world, you will have the best Onion Rings in the world. I’m fortunate to live just a few miles (ok, about 100 miles) away from the home of said onions. Vidalia Onions. Honestly, the best in the world. Check out the link. These onions are so good they can only be called Vidalia’s if they are grown in this federally designated region in Georgia. Any other sweet onion is well…just an onion.
So you have your onion, you’ve sliced it. You’ve whipped up your batter, you’re ready to fry. You’ve come this far, you need the best oil for the job. Peanut Oil. The subtle nutty flavor of the peanut oil will enhance your onion ring, trust me on this one. It’s worth the effort (and the extra dollar or two) to use peanut oil.
Remember, here in Georgia, we know a little bit about frying food.
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Ingredients
- 1 cup all purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon onion powder (optional but really good)
- 2 egg yolks, beaten
- 1 cup beer
- 1 large Vidalia or other sweet onion
- Peanut oil for frying
Instructions
- Combine dry ingredients in a medium sized shallow bowl. Whisk in egg yolks and beer. Cover and chill for at least 1 hour.
- Peel and slice onion to desired width, separate layers.
- Place oil in a heavy bottomed pan, about 2 inches deep. Heat to a temperature of 350 degrees.
- Dip onion rings, one at a time in batter then carefully place in hot oil. Fry for about 1 minute then flip over and fry for another minute, until golden on both sides. Remove from oil and let drain on paper towels before serving.
Notes
recipe source ChocolateChocolateandmore.com
Looking for some other Fried Treats?
Ahhh yes!! I don’t even like onion rings if they’re not vidalia’s!!
I am on the hunt for a good fluffy onion ring recipe. The photos makes these the ideal candidate, however, I don’t drink or cook with beer. What could I substitute the beer for?
Thanks,
Honestly Valerie, I’m not sure other than a non-alcoholic beer what would be a good substitution in this recipe. There are several other batter recipes out there for frying but the yeast/hops from the beer does add to the flavor.
These are seriously calling my name!!! They look so delish!
Those are PERFECT onion rings! 🙂 Onion rings are one of my favorite foods, but I’ve always shied away from making them. I don’t want to do them wrong and be put off them forever lol, but you’ve made this very straightforward! I just might be tempted to give them a go! 🙂 Also, I’d like to invite you to come link up with me at my link party! I’d love it if you could stop by & link up some of your recipes! Here’s the link: http://anyonitanibbles.blogspot.co.uk/2013/06/tasty-tuesdays-16-dozen-delicious-desserts.html
I’m so glad you stopped by! Thank you! I’ve pinned this & shared it with my followers! Please be sure to stop back by the party and check out some of the other links!
Confession: I hate frying things, but I lovveee onion rings! When I go to Red Robin, we usually get the tower-o-onion rings. Since I hate frying so much, can I just come over 😀 Very interesting on using peanut oil! Im going to have to try that next time I actually do fry.
Yummy! I love having them with beer 🙂
I really don’t like you anymore, Joan. You sit there and dream up these fried things just to torture me, don’t you? As it happens, I don’t even care much for French fries but onion rings are my fried food downfall. There’s a place near us that does these huge, beer battered rings (looks a lot like yours) that are to die for. I’ve stayed away and now I just sit here and play with my quinoa and wonder whether or not I ever liked you…
I can’t resist onion rings and yours look so mouthwatering!
I’d love to have you share this and/or any other recipe at Wednesday Extravaganza – A Foodie Link Party! Hope to see you there 🙂
http://www.hungrylittlegirl.com/1/post/2013/06/wednesday-extravaganza-34.html
Thanks Jutta!
I absolutely love onion rings! They are one of those foods that has to be made right – saving this recipe!
These are the best, I promise you won’t be disappointed.
YUM! This look delicious, and love that you beer battered them. They look perfect, not too much batter on them and you used the best onion. Great post! 🙂
Ohhh these sound amazing!!! I LOVE onion rings, and these sound so easy to make! The perfect summer side!!!
I need these in my life! They look so perfect! Pinned of course! Thanks so much for sharing on Two Cup Tuesday at Pint Sized Baker. I hope to see you again on Monday night!
Thanks for sharing this yummy recipe at Project INspired! Pinned!
LOVE ONION RINGS!!!! Pinning right now! Found on Marvelous Mondays 🙂
Would love these linked up at our SUPER SUNDAY Link Party:
http://whoneedsacape.com/2013/06/super-sunday-party-4/
Lori
Whoneedsacape.com
Not Your Average Super Moms!
These are perfect Joan! My daughter begs me for onion rings all the time. I’ll have to try these!
These look SO good. I’ve never made onion rings before, but that may have to change, thanks to this recipe!
What kind of beer?
Dave, I used Heineken because that’s what I had in the fridge, I’ve also used Bud, Bud Light and Corona. It’s more about the onion and the oil than the beer 😉
The Vidalia onions are the “bomb”, but here in Texas we also have the Texas 1015 which is also very good and sweet !
The Vidalia onions are the “bomb”, but here in Texas we also have the sweet 1015 .
The type of beer makes no difference, but it does better if it’s room temp.
Thanks for the tip Kathy! I’ve never worried too much about the brand of beer either.
Joan, these look perfect! I have not had onion rings in forever 🙂
Those are some restaurant quality onion rings Joan! They look amazing 🙂
Thanks Lisa!
This totally yummy. I am so pleased that you posted it. You have an awesome site! I will visit again! Deb
I have tried onion rings in the past…and the batter falls off. Is there a trick to keeping the batter in place & having them come out as beautiful as these? Do you have to dredge in flour first or just the batter?
Vickie, I just dunk them in the batter. You do want your raw onion rings to be dry so if you’ve got a juicy onion, blot it with a paper towel before dipping into the batter.
I LOVE ONION RINGS! And Vidalia onions are def. the best!
Joan,
When the Vidalia onions are in season, I can’t get enough of them. Pinned.
Annamaria
Onion rings are one of my favorite things to get when we go to burger joints – and you’re right, they’re different everywhere! Thank you for joining us at Freedom Fridays, Joan! Pinned and scheduled a Facebook share! Have a great weekend! 🙂