These Beer Battered Onion Rings are dipped in a perfectly seasoned beer batter then fried until crispy and golden brown, the only thing left to do is dip in your favorite sauce and eat. Admittedly indulgent, completely addictive.
Beer Battered Onion Rings
My family are onion ring aficionados. If they're on the menu, we order them. So, these golden beauties are a shoe-in at our house for game day munchies, as a grilling appetizer or alongside steaks, sandwiches and burgers. Many times, my boys will even pile these sky high on their burgers as if they're a work of art. Edible art, of course but, tasty nonetheless.
Baked versus Fried
- If you're counting calories but, still have a craving for onion rings, I have a lighter, oven fried Firecracker Onion Ring version here on my blog that we enjoy very much.
- Once in awhile when we want to splurge, we go the deep fried route. It's a perfect marriage pairing this beer batter and large sweet rings of onion.
- Serve them with a spicy dipping sauce such as comeback sauce or even Japanese yum yum sauce and you can make restaurant specials in your own kitchen.
- Wanna a great dipping sauce for these onion rings? Checkout the dipping sauces featured with my recipes for Fried Pickles and Crispy Onion Strings.
Other Beer Batter Recipes to Add to the Menu
- Beer Battered Fish Tacos for your homestyle fiesta
- You may also like to try these Beer Battered Zucchini Fries from The Brown Eyed Baker
- Homemade Beer Battered Fish
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Helpful Kitchen Items:
Beer Battered Onion Rings
- 2 large sweet onions sliced into ½ inch rings
- 2 cup buttermilk
- 1 Tbsp hot sauce adjust to your taste
- 2 ¼ cup all-purpose flour
- 1 tsp seasoned salt
- 1 tsp seafood seasoning [i.e. Seafood Magic Old Bay or similar]
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp ground cumin
- 1 12 oz beer
- 6 cups peanut or vegetable oil for frying [approximately]
- Creole Dipping Sauce: (Optional)
- 1 cup mayonnaise
- ⅓ cup chili sauce
- 2 green onion whites only
- 1 4 oz jar roasted red pepper well drained and pat dry
- 2 cloves garlic peeled
- 1 Tbsp lemon juice
- 1½ tsp Creole or Cajun seasoning
- ½ tsp prepared horseradish adjust to your taste
- Slice the onions into ½ inch slices and separate the rings. Mix together the buttermilk and hot sauce and pour over the onions. Marinate the onions for 1 hour.
- To prepare, heat approximately 6 cup oil in a heavy bottomed pot or dutch oven to 350°F.
- Mix together the flour, seasoned salt, seafood seasoning, onion powder, garlic powder, paprika and cumin.
- Separate the seasoned flour using 1 ¼ cup for dredging. Mix the remaining 1 cup with 12 oz beer stirring until the flour dissolves.
- Shake the excess buttermilk from each onion ring, then dredge lightly in the seasoned flour.
- Dip into the beer batter letting the excess drip off then lower into the hot oil. Don't crowd the oil, or the onion rings will stick together.
- Cook until golden around 2 minutes, turning as needed. Keep the oil temperature around 350°-360°F.
- Place on paper towels to drain. Sprinkle lightly with additional seasoned salt or seafood seasoning immediately after removing them from the oil.
- Serve with Creole dipping sauce, if desired.
- To prepare the sauce: Place all of the ingredients into a blender and pulse until combined. Chill thoroughly for at least 2 hours prior to serving.(Yield: approximately 1 ½ cups)