These beer battered onion rings are incredibly light and crispy. You don’t have to limit yourself to just onions rings either. This batter will work incredibly well on any vegetable you like!
The batter is made with beer, but if you would prefer not to use alcohol, you can swap it for some sparkling water. Although beer definitely adds flavor, the more important factor for the lightest, airiest batter are the bubbles. Bubbles create air pockets that expand when heated and create a light batter.
Don’t overwork the batter when mixing the beer into the flour. Overmixing will activate the gluten in the flour and make the batter heavy. You want the consistency of thick pancake batter. If it’s too thick, add a tiny bit more liquid.
Beer Battered Onion Rings
- 1 cup all-purpose flour
- ½ cup beer or sparkling water
- ½ teaspoon salt
- 1 teaspoon Sriracha, or your favorite hot sauce optional
- oil for frying
- Peel the onions, and slice into ½ inch thick slices. Separate the slices into rings.
- Add the flour and salt to a mixing bowl. Pour in the beer (or sparkling water) and Sriracha, if using. Gently mix – don't overwork the mixture. The consistency should be that of thick pancake batter – if it's too thick, you can add a bit more liquid.
- Pour about 1 inch of oil in a fryer or cast iron skillet. Heat the oil to 375℉.If you don't have a thermometer, you will know the oil is hot enough if you add a small drop of batter to the pan and it immediately sizzles.
- Dip each onion ring into the batter. Carefully place into the oil and cook for about 2 minutes per side until golden brown. Drain on a paper towel.
- Sprinkle with salt, and serve hot.