Homemade Crispy Beer Battered Onion Rings

There’s something about a plate of golden, crackling onion rings that just makes people happy the moment they land on the table. This is a classic recipe for onion rings fried in a light Portuguese style batter, super simple and absolutely delicious, and you can serve them as a snack or as a side dish. They come out wonderfully crisp on the outside with that soft, sweet onion inside, it’s a fantastic little treat.

And I like to keep things simple here, a quick beer batter, a couple of onions, and hot oil. That’s really all it takes, and like all frying i made for like 2 people, but its super easy to scale a make a ton for a party! So you can make as a small snack or a real pile on! ;D Its always going to be a star!

One thing I’ll mention, this batter is more versatile than it looks. I often make it when I’m frying up fish or something else entirely, and then use whatever batter is left over on a few onion rings on the side. So don’t feel like you’re locked into the onions only, if you’ve got other vegetables or proteins you want to fry, this same batter will happily do the job. So let’s check the recipe!

Homemade Crispy Beer Battered Onion Rings

Servings: 2
Time: 40mins
Difficulty: Normal
Rating: ★★★★★
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Hehehe Crispy on the outside, sweet and soft on the inside, and dangerously easy to keep eating one after another. Consider yourself warned! ;D

Ingredients

Onion – 2
Beer – 100ml (Sagres Beer)
Egg – 1 (L)
Flour – 120gr (+/-)
Coriander – A Pinch (Chopped)
Sunflower Oil – Enough for Frying (Sunflower or Peanut)
Pepper – A Pinch
Salt – A Pinch

Directions

Start by adding the beer (i used Portuguese Sagres beer, but any lager will do just fine), egg, flour, chopped cilantro, salt, and pepper to a bowl. Whisk well until you obtain a smooth batter. If it’s too runny, add a little flour, if it’s too thick, add a little more beer.

Cut the onions into large slices and separate them into rings. Season with pepper.

Heat the oil. When hot, dip each onion ring in the batter and fry. Don’t overcrowd the oil to avoid cooling it down.

Turn them over to brown both sides, then remove to absorbent paper, then sprinkle with a pinch of salt. And that’s it! Serve with some spicy piri-piri sauce or Greek tzatziki sauce. Enjoy!

Notes & Tips: With the leftover batter you can add other thinly sliced vegetables and make some veggie fritters, or simply slice up more onions.

Cold batter fries crispier. If you have a few minutes, let the batter rest in the fridge for 10 to 15 minutes before using it, it firms up slightly and clings to the onion better.

Use a beer you’d actually drink. A light lager like Sagres works great and keeps the flavor mild, but a slightly hoppier beer can add a nice edge if you want more character.

Don’t skip the oil temperature check. If the oil isn’t hot enough, the batter soaks up oil instead of crisping, and the rings turn out greasy rather than crunchy. A good rule of thumb is 340°F to 350°F (170°C to 180°C), a small drop of batter should sizzle and rise to the top right away.

Fry in small batches. Crowding the pan drops the oil temperature fast, which is the main reason homemade onion rings sometimes come out soggy instead of crisp.

Salt them the second they come out of the oil. Salt sticks best to hot, freshly fried food, waiting even a couple of minutes makes a noticeable difference.

Keep them crisp if you’re not serving right away. Place fried rings on a wire rack instead of stacking them on paper towels, this keeps steam from softening the bottom layer.

Sweet onions work beautifully here if you prefer a sweeter treat. Something like a Vidalia or a sweet yellow onion will caramelize slightly inside the batter and balance out the salt nicely.

This recipe for Homemade Crispy Beer-Battered Onion Rings was originally created on BakeAfter.com. Esta receita de Cebolas Fritas num Polme foi publicada em português no Iguaria.com.