Buttermilk and Beer Battered Onion Rings
Crispy, golden, and irresistibly flavorful, these Buttermilk and Beer Battered Onion Rings are the ultimate indulgent snack or side dish. Each onion ring is coated in a perfectly seasoned batter made with a blend of buttermilk and beer, giving them an airy, flaky crunch that’s hard to resist. The combination of paprika, garlic powder, and just the right touch of salt and pepper elevates the flavor profile, while the light dredging in flour ensures the batter clings beautifully to each ring. Deep-fried to perfection and served piping hot, these onion rings pair wonderfully with tangy dips like ranch or spicy mayo. Ideal for game days, barbecues, or any occasion in need of a crave-worthy appetizer, this recipe is a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 2 pieces large yellow onions
- 1.5 cups all-purpose flour
- 0.25 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup buttermilk
- 0.75 cup beer (lager or pale ale preferred)
- 4 cups vegetable oil (for frying)
- 0.5 cup extra all-purpose flour (for dredging)
Instructions
Peel the onions and slice them into 1/2-inch thick rings. Separate the rings, reserving the large and medium-sized ones. Set them aside.
In a large mixing bowl, whisk together the 1.5 cups of flour, cornstarch, baking powder, paprika, garlic powder, salt, and black pepper.
Slowly add the buttermilk and beer to the dry mixture, whisking until you achieve a smooth and thick batter. The consistency should be similar to pancake batter.
Place the 0.5 cup of extra flour on a plate or shallow dish. Lightly dredge each onion ring in the flour to ensure the batter adheres well.
Heat the vegetable oil in a large, deep skillet or pot to 375°F (190°C). Use a thermometer to maintain the temperature for consistent frying results.
Dip each dredged onion ring into the batter, making sure it is fully coated. Allow excess batter to drip off before adding it to the hot oil.
Carefully place the battered onion rings into the hot oil, frying a few at a time to avoid overcrowding. Fry for 2-3 minutes per side, or until golden brown and crispy.
Using a slotted spoon or tongs, remove the onion rings from the oil and place them on a plate lined with paper towels to drain excess oil.
Repeat the process with the remaining onion rings, ensuring the oil temperature stays consistent.
Serve the onion rings hot with your favorite dipping sauces, such as ranch, spicy mayo, or ketchup.
Nutrition Facts
Calories |
9424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 957.2 g | 1227% | |
| Saturated Fat | 140.2 g | 701% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 3094 mg | 135% | |
| Total Carbohydrate | 252.4 g | 92% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 26.4 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 411 mg | 32% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1198 mg | 25% | |
*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.
