Golden, crunchy, and only just on the right side of sinfully rich, this beer battered onion rings recipe is one of those small things in life that never let you down. Whether you’re serving them on the side of a comforting fish dinner or introducing them to the menu as a solo snack, the trick to mastering onion rings is making the batter just right.
So, if you’re searching for that pub crunch and a sweet, soft centre, this guide covers all you need to know. And yes, we also cover how to make a beer batter for onion rings that’s tried, tested, and loved by UK fryers.
Nutritional information (per serving)
- Approx. 300 calories,
- 5g protein,
- 35g carbs,
- 15g fat
Serving info
- Serves: 4
- Prep Time: 15 mins
- Cook Time: 15 mins
Ingredients
- 2 large onions (white or Spanish), sliced into ½ inch rings
- 200g plain flour (plus extra for dusting)
- 1 tsp baking powder
- 1 tsp fine salt
- ½ tsp freshly ground black pepper
- ½ tsp smoked paprika (optional but adds a nice depth)
- 300ml cold beer (lager or pale ale works well)
- Vegetable oil or Frymax sustainable palm oil, for deep frying
Method
- Separate the onion rings. Peel the onions and slice them into thick rounds. Gently separate each layer into rings. Save the smaller inner rings for another dish (or snack on them later).
- Dry and prep. Pat the rings dry with a clean tea towel or kitchen paper. This helps the batter stick better and stops excess splatter in the fryer.
- Heat your oil to 180°C in a deep-fat fryer or deep saucepan. Frymax is well worth using, if you can find it, for its long-lasting nature and minimal smell. Ideal for guaranteed results.
- Prepare the batter. In a large bowl, whisk together the flour, baking powder, salt, pepper, and smoked paprika. Whisk in the cold beer gradually, and you’ll have a smooth, lump-free batter. The batter should be like thick double cream but not runny or gloopy.
- Dust the onion rings. Lightly coat each ring in a bit of plain flour. This gives the batter something to cling to. Shake off any excess flour.
- Dip and coat. Dunk the floured rings into the batter one by one. Let the excess drip off for a second before frying. You want a nice, even coat.
- Fry in batches. Carefully lower the coated rings into the hot oil in batches. Don’t overcrowd the pan or fryer; this can drop the oil temperature and lead to soggy rings.
- Fry until golden. Cook each batch for about 2-3 minutes or until the rings are crisp and golden. Flip once halfway through if using a shallow pan.
- Drain and rest. Remove with a slotted spoon and place on a wire rack or kitchen paper to drain. Sprinkle with a little sea salt while hot.
- Serve immediately. Onion rings are best enjoyed straight from the fryer. Serve with garlic mayo, spicy ketchup, or a tangy vinegar dip.
Choosing the right beer
Now, let’s talk beer. It’s not just about the booze; beer plays a big part in creating that bubbly, light batter we’re after. Lagers tend to give a crisp, clean flavour, while ales or IPAs can bring a deeper taste and a bit more colour.
Avoid dark stouts or robustly flavoured beers unless that’s what you want in your batter. And yes, if you’re avoiding booze, a fizzy non-alcoholic beer or sparkling water will still work its magic (with a bit of flavour sacrifice).
Why the batter works
So, what makes this beer batter for onion rings so good? It’s all about the chemistry. The beer adds bubbles and acidity, both of which help the batter puff up and crisp in the hot oil. The baking powder gives it an extra lift, and the flour gives it structure. Simple, clever science.
Using Frymax palm oil helps too; it’s designed for deep frying, with a neutral flavour and excellent longevity, meaning you can count on crisp results every time without the oil breaking down too quickly.
Tips for better frying
- Cold beer = better batter. Keep the beer in the fridge until the last minute.
- Don’t overmix. Stir just enough to combine. Overmixing can activate the gluten in the flour and make the batter heavy.
- Use a thermometer. A consistent oil temperature is key. If the oil is too cool, the rings absorb it. Too hot, and they’ll brown before they cook.
- Rest the batter. If you have time, let it sit for 10-15 minutes before using. It helps improve the texture.
- Change your oil regularly. Especially if you’re frying in batches or making large volumes. Luckily, Frymax lasts longer than most, keeping costs and waste down.
FAQs
1. How to make beer battered onion rings gluten-free?
Use a gluten-free plain flour blend and check that your beer is gluten-free too. Some rice flours give an extra crunch.
2. Can I make these ahead of time?
You can prep the rings and batter in advance, but don’t fry until you’re ready to serve. Fried onion rings don’t reheat well and lose their crunch.
3. What else can I use this batter for?
This beer batter for onion rings works beautifully with other veg (like courgettes or mushrooms) and even fish. It’s wonderfully versatile.
4. Do I need a deep fryer?
Not necessarily. A heavy-bottomed pot and a thermometer will do the job nicely.
Ringing off in style
There’s something undeniably satisfying about biting into a perfectly crisp onion ring. And once you know how to fry beer battered onion rings to perfection, that’s it. With the right beer, method, and a top oil like Frymax, you’re half way to golden, crunchy heaven.
If you’re frying in a busy food truck, high street chip shop, or your own restaurant kitchen, these little rings of heaven are well worth a spot in the fryer. Got a personal take on the recipe? A bit of chilli in the mix or some cider vinegar? Go ahead and get creative; the foundation is set, and the taste is all yours to work with.
Explore more tips and frying support. Need more advice or want to chat with our team? Get in touch.
