Beer-Battered Onion Rings

Beer-Battered Onion Rings

Prep Time


Cook Time



4 people

You can serve these classic onion rings in their time-honored role: alongside a juicy cheeseburger or riding atop a grilled steak. But they are also a winning appetizer, especially when accompanied with a pint of cold, frothy beer. Sweet Vidalia onions, which are mellower than yellow onions, are a particularly tasty choice.

Recipe courtesy of Williams-Sonoma


  • 1 cup cake flour
  • 1 large egg
  • Fine sea salt
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup lager beer
  • 2 large Vidalia or yellow onions (about 1 pound total weight)
  • Canola oil for deep-frying
  • Ketchup for serving


  • 1 In a bowl, whisk together the flour, egg, 1/2 tsp. salt and the cayenne pepper until blended. Add the beer and whisk just until combined. Do not worry if the batter has a scattering of lumps. Let stand for 30 minutes.
  • 2 Meanwhile, cut the onions into thick rounds, and separate the rounds into rings. Pour oil to a depth of at least 3 inches into a large, heavy saucepan and heat over high heat to 350°F on a deep-frying thermometer. Preheat an oven to 200°F. Set a large wire rack on a rimmed baking sheet and place near the stove.
  • 3 In batches to avoid crowding, dip the onion rings into the batter to coat, letting the excess batter drip back into the bowl, and carefully add to the hot oil. Deep-fry until golden brown, about 3 minutes. Using a wire skimmer, transfer to the rack and keep warm in the oven while you fry the remaining onion rings.
  • 4 Transfer the onion rings to a serving platter and sprinkle with salt. Serve at once with ketchup.


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