Beer-Battered Onion Rings

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Difficulty: Easy - for beginners


2 large onions, peeled (about 1 1/2 pounds)
2/3 cup(s) all-purpose flour
1/2 teaspoon(s) salt
1/4 teaspoon(s) paprika
1/4 teaspoon(s) freshly ground black pepper
1/3 cup(s) flat beer
1 large egg white, lightly beaten
1 1/2 tablespoon(s) vegetable oil, divided
Cooking spray
1/4 cup(s) ketchup


Preheat oven to 400 degrees.
Cut the onion crosswise into 3/4-inch-thick slices, and separate into rings. Use 16 of the largest rings; reserve remaining onion for another use. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, salt, paprika, and pepper in a medium bowl. Stir in beer and egg white (batter will be thick). Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Dip 5 onion rings in batter, letting excess drip off. Add onion rings to pan; cook for 2 minutes on each side or until golden. Place the onion rings on a jelly-roll pan. Repeat procedure of dipping onion rings in batter and cooking in remaining oil, ending with 6 rings. Coat the onion rings with cooking spray. Bake at 400 degrees for 10 minutes or until crisp. Serve rings with ketchup.

Makes: 4 servings

Tips & Techniques

Kitchen Notes: Unless for some unknown reason you have an open can of beer in your refrigerator, try this simple way to flatten the suds you need for this batter. Measure 1/2 cup beer in a small bowl, and stir with a fork. You're left with about 1/3 cup flat beer.


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