Beer Battered Onion Rings

Publish date:
beer battered onion rings

These amazing onion rings, coated and fried better than the greasy diner will be your new favorite homemade snack. 

Adapted from America’s Test Kitchen.

  • Duration
  • Cook Time
  • Prep Time
  • 6-8Servings


  • 2 sweet onions, peeled and sliced into 1/2-inch-thick rounds
  • 3 cups beer
  • 2 teaspoons cider vinegar
  • Salt and pepper
  • 2-3 cups vegetable oil
  • 3/4 cup all-purpose flour
  • 3/4 cups cornstarch
  • 1 teaspoon baking powder


1. Place onion rounds, 2 cups of the beer, cider vinegar, ½ teaspoon salt, and ½ teaspoon pepper in zipper-lock bag; refrigerate 20 minutes or up to 2 hours.

2. Heat oil in large Dutch oven over medium-high heat to 350°F.

3. While oil is heating, combine flour, cornstarch, baking powder, ½ teaspoon salt, and ¼ teaspoon pepper in large bowl. Slowly whisk in ¾ cup beer until just combined (some lumps will remain). Whisk in remaining beer as needed, 1 tablespoon at a time, until batter is thick enough that it falls from the whisk in a steady stream and leaves a faint trail across the surface of the batter.

4. Pour off liquid from onions. Pat onion rounds dry with paper towels and separate into rings. Transfer one-third portion of rings to batter. One at a time, carefully transfer battered rings to the oil. Fry until rings are golden brown and crisp, about 6-7 minutes, flipping halfway through frying. 

5. Drain rings on wire rack set on baking sheet, and season with salt and pepper. Return oil to 350°F and repeat with remaining onion rings and batter. (If planning on keeping for a period of time, preheat oven to 200°F, and hold rings in there until needed)