Black and Tan Onion Rings
Crispy, golden, and bursting with bold beer flavor, these Black and Tan Onion Rings are the ultimate appetizer for any occasion. Featuring a rich, velvety batter made with the perfect blend of dark stout and pale ale, these onion rings deliver a unique malty sweetness balanced with a hint of hoppy bitterness. The combination of all-purpose flour, cornstarch, and baking powder creates an irresistibly light and airy coating, while a touch of black pepper adds a subtle kick. Fried to perfection in hot oil, each bite offers a satisfying crunch that pairs beautifully with your favorite dipping sauces. Ready in just 35 minutes, this crowd-pleasing recipe is perfect for game days, casual gatherings, or as a side to your favorite pub-style meal. With keywords like "beer-battered onion rings," "crispy appetizers," and "stout and pale ale recipes," this is a must-try for fans of rich flavors and indulgent pub fare.
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Recipe Information
Ingredients
- 2 Large onions
- 2 cups All-purpose flour
- 1 tablespoon Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.75 cup Dark stout beer
- 0.75 cup Pale ale beer
- 6 cups Vegetable oil (for frying)
- 0.5 cup Extra all-purpose flour (for dredging)
Instructions
Peel the onions and slice them into thick rings, about 1/2 inch wide. Separate the rings and set them aside.
In a large bowl, whisk together 2 cups of flour, cornstarch, baking powder, salt, and black pepper.
Gradually pour in the stout beer and pale ale, whisking until the batter is smooth and has the consistency of pancake batter. Add more beer if needed.
Place 0.5 cups of flour in a shallow dish for dredging.
Heat the vegetable oil in a large, deep pot or Dutch oven over medium-high heat until it reaches 375°F (190°C). Use a thermometer to monitor the temperature.
Working in batches, dredge the onion rings in the flour, shaking off excess. Dip them into the beer batter, coating completely.
Carefully lower the battered onion rings into the hot oil. Fry each batch for 2-3 minutes, or until golden brown and crispy, flipping halfway through if needed.
Use a slotted spoon to remove the fried onion rings and transfer them to a plate lined with paper towels to drain excess oil.
Repeat with the remaining onion rings, ensuring the oil returns to 375°F between batches.
Serve hot with your favorite dipping sauce and enjoy!
Nutrition Facts
Calories |
3419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 357.0 g | 458% | |
| Saturated Fat | 51.0 g | 255% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 626 mg | 27% | |
| Total Carbohydrate | 72.6 g | 26% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 3.6 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 222 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
