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!
I love to recreate some of my family’s favorite restaurant foods at home, including corn dogs, sweet potato fries, bacon mac and cheese and these light and crispy onion rings.
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 with a turkey burger or as an appetizer along with other snacks such as garlic parmesan wings, and watch the rave reviews come in!
Table of Contents
Onion Rings ingredients
To make this recipe, you will need onions, buttermilk, flour, beer, salt, pepper, garlic powder, oil and parsley.
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. Whisk together flour, beer and spices to make a batter. 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. You will need to work in batches. Drain the rings on paper towels. Sprinkle with parsley, then serve immediately.
Tips For The Perfect Rings
- I like to use a sweet onion such as Vidalia onions, Walla Wallas, or Maui onions. If you can’t find these varieties, use a standard yellow onion.
- 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.
- Choose a neutral flavored oil with a high smoke point such as canola oil or vegetable oil for frying.
Quick TIp
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.
Recipe FAQs
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.
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.
It’s important to make sure your onions are coated in flour before you dip them in batter. The flour provides a textured surface for the batter to stick onto, otherwise the batter would just fall right off a smooth onion.
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Serving Suggestions
I recommend serving your onion rings alongside burgers or a sandwich, such as a Cuban sandwich or slow cooker pulled pork sandwiches. You can also offer your rings as a side to homemade chicken fingers or popcorn shrimp. Don’t forget to make a dipping sauce to go on the side! Some of my favorites include fry sauce, honey mustard sauce, homemade ranch dressing, homemade BBQ sauce or blue cheese dressing.
Once you try these rings, you’ll agree that they’re even better than what you would get at a restaurant!
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Onion Rings Video
Love This Recipe?
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Onion Rings Recipe
Ingredients
- 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
Instructions
- 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. Drain the rings on paper towels.
- Repeat the process with the remaining onion rings.
- Sprinkle with parsley, then serve immediately.
Notes
- 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.
These onion rings look so incredible! It looks so crispy! I love the golden color! beautiful photos! Thanks for sharing
Oh my deliciousness! These onion rings do look and sound like the very best and I can’t wait to dig into a batch of them.