appetizers
Beer-Battered Onion Rings
Crispy, golden onion rings dipped in a rich Budweiser batter and fried to perfection. Thick-cut Spanish onions are dusted in flour so the batter clings beautifully, resulting in crunchy, light, pub-style onion rings that pair perfectly with burgers, sandwiches, or an ice-cold beer.
Ingredients
Batter
- 1 can Budweiser beer
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 large egg, lightly beaten
- Salt and pepper, to taste
Onions
- 2 large Spanish onions, cut into 1/2-inch rings
- 1/2 cup flour (for dusting)
For Frying
- Oil for frying (enough for deep frying at 375°F)
- Additional salt, for finishing
Instructions
- Cut 2 large Spanish onions into 1/2-inch thick rings, separating each ring and setting aside.
- Prepare the beer batter by combining 1 can Budweiser beer, 2 cups flour, 1 teaspoon baking powder, 1 lightly beaten egg, and salt and pepper to taste. Mix until smooth but avoid overmixing.
- Place 1/2 cup flour in a shallow dish. Dust each onion ring lightly in the flour and shake off any excess—this helps the batter adhere.
- Dip each floured onion ring into the beer batter, coating fully, then lift and let excess batter drip away.
- Heat frying oil in a deep fryer or heavy pot to 375°F. Carefully add the battered onion rings in batches so the pot is not overcrowded.
- Fry each onion ring for about 3 minutes, or until crisp and golden brown. Flip as necessary for even frying.
- Transfer fried onion rings to a paper towel–lined tray to drain. Season immediately with additional salt if desired.
- Repeat with remaining onion rings and serve hot with your favorite dipping sauce—or an ice-cold beer.
Notes
- Using cold beer helps the batter stay light and airy.
- Spanish onions are ideal because they slice into large, sturdy rings.
- Do not overcrowd the fryer—too many rings at once will lower the oil temperature.
- For extra thick coating, dip the rings twice: flour → batter → flour → batter.