Beer Battered Onion Rings


Beer battered onion rings are a time-honored classic Pub food. What goes better with a nice ice-cold beer than crispy, salted onion rings? Seriously though, with this delicious beer batter, the onion rings are crispy and bursting with flavor.

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While we’re at it, this batter is perfect for frying pickle slices too. The trick to perfectly battered onion rings is in the soaking! Slice the onion into half-inch thick slices and separate the rings.


Place them in a bowl, cover them with buttermilk and place the bowl in the fridge for at least half an hour.

Once they’ve marinated in the buttermilk for at least 30 minutes, (up to 12 hours!), remove them using tongs, allowing excess buttermilk to drip off. Dredge the rings in flour, shaking off any excess, then plunge them into the beer batter. Once again, allow the excess to drip off before plunging them into the hot oil.


That’s the single most important trick to achieving an even coating of beer batter on the onion rings. Let them fry until they’re golden brown, and avoid over-crowding the pan.


Remove them using a slotted fry utensil and let them drain on a plate lined with paper towels to remove any excess grease. Season lightly with a touch of salt.

To be perfectly honest, this batter is amazing on calamari, shrimp, scallops, eggplant, and zucchini too! You’re only limited to your imagination.

Beer Battered Calamari




About Liss 4069 Articles
Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.

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