Best 9 Beer Battered Onion Strings Recipes

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Welcome to the world of culinary delights, where the crispy crunch of beer-battered onion strings tantalizes your taste buds. Get ready to embark on a flavor adventure as we explore the delectable secrets of this classic appetizer. From selecting the perfect onions to mastering the art of coating and frying, this guide will lead you through each step to create golden-brown masterpieces that will leave you craving more. Whether you're hosting a casual get-together or simply looking for a tasty snack, prepare to indulge in the irresistible charm of beer-battered onion strings.

Let's cook with our recipes!

BEER BATTERED ONION RINGS



Beer Battered Onion Rings image

Provided by Guy Fieri

Categories     side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 16

4 cups canola oil or peanut oil
1 cup sour cream
3/4 cup mayonnaise
3 tablespoons sun-dried tomatoes
1/4 cup red bell peppers, roasted
1 tablespoon lime juice
1 1/2 teaspoons pepper, fresh cracked
2 teaspoons salt
3 tablespoons white wine
1 tablespoon garlic, minced
2 yellow onions, sweeter the better, Vidalia or Texas sweets
2 cups buttermilk
2 cups all-purpose flour, divided
1 teaspoon garlic, granulated
12 ounces beer, medium body
3 tablespoons grated Parmesan

Steps:

  • In a Dutch oven heat oil to 350 degrees F.
  • In a food processor combine sour cream, mayonnaise, sun-dried tomatoes, red bell peppers, lime juice, 1/2 teaspoon pepper, 1 teaspoon salt, white wine and minced garlic, cover and refrigerate for 1 hour.
  • Cut onions 1/2-inch thick, remove dark exterior of onions, separate into rings and soak in buttermilk for 1 hour.
  • Combine 1 cup of flour, remaining salt, pepper, and garlic, mix thoroughly. In a medium bowl combine beer and 1 cup of flour, mix thoroughly.
  • Remove onion rings from buttermilk, shake off excess, dredge in flour, shake off excess, then dip in beer batter. Drop some onion rings in oil and continue process, being sure not to crowd rings as they will stick together. When golden, remove and let drain on paper towels.
  • Garnish with Parmesan.

BEER BATTERED ONION RINGS



Beer Battered Onion Rings image

Beer battered onion rings - my mother-in-law taught me this. You can actually use this batter for a lot of things, like zucchini, eggplant, jalapenos, etc.

Provided by kim

Categories     Appetizers and Snacks

Time 25m

Yield 6

Number Of Ingredients 9

2 cups all-purpose flour
1 egg, beaten
2 teaspoons dried parsley
2 teaspoons garlic powder
2 teaspoons dried oregano
salt and pepper to taste
1 cup beer
3 large onions, sliced into rings
1 cup oil for frying

Steps:

  • In a shallow bowl combine flour, egg, parsley, garlic powder, oregano, salt and pepper. Gradually add beer, stirring, until a thick batter forms. Add more or less beer depending on the desired consistency of the batter.
  • In a heavy frying pan heat oil (adjust amount, depending on the size of your pan, so that you have a couple of inches of oil) over medium-high heat. When oil is hot, dip onions in batter and fry, turning once to brown evenly on both sides. Drain on paper towels.

Nutrition Facts : Calories 247.6 calories, Carbohydrate 40.9 g, Cholesterol 31 mg, Fat 5.1 g, Fiber 2.8 g, Protein 6.7 g, SaturatedFat 0.8 g, Sodium 17.4 mg, Sugar 5.1 g

BEER-BATTERED ONION RINGS



Beer-Battered Onion Rings image

The addition of high-quality beer and a tempura-like batter make these onion rings lighter and more flavorful than the greasy ones you might know.

Provided by Spencer Bezaire

Categories     Onion     Appetizer     Side     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 to 6 as an appetizer or side dish

Number Of Ingredients 14

2 large yellow onions (about 2 pounds total)
3 cups all-purpose flour, divided
1 1/2 cups cornstarch
2 1/2 teaspoons garlic powder
2 1/2 teaspoons onion powder
2 1/2 teaspoons cayenne pepper
2 1/2 teaspoons granulated sugar
1 1/2 tablespoons kosher salt, plus more for sprinkling
1 1/2 cups Anchor Steam beer
2 cups sparkling mineral water
1 large egg
4 to 6 cups vegetable oil (or more depending on vessel), for frying
Special Equipment:
deep fry/candy thermometer, 2 heat-safe cooling racks, 2 rimmed baking sheets

Steps:

  • Preheat oven to 250°F. Set two cooling racks over two rimmed baking sheets.
  • Cut onions crosswise into 1/2-inch thick slices and separate into rings. Reserve small inner rings for another use. Add 1 cup flour to a large bowl. Toss rings in flour and let sit 30 minutes.
  • When ready to fry, whisk together remaining 2 cups flour, cornstarch, garlic and onion powder, cayenne, sugar and salt in a large bowl. In another large bowl, whisk together the beer, water, and egg. Gradually whisk the dry mixture to the wet mixture.
  • Heat an inch of oil in a large pot over medium-high heat until it registers 350°F on a deep fry/candy thermometer. Working in batches to prevent crowding, dredge the onion rings in the batter and immediately drop into the oil. Cook onion rings, turning once, until golden, about 3 minutes total. Transfer cooked rings to the cooling racks set over the baking sheets. Sprinkle with salt and keep warm in oven while frying remaining batches.

BEER-BATTERED ONION RINGS BY MARTHA STEWART RECIPE BY TASTY



Beer-battered Onion Rings By Martha Stewart Recipe by Tasty image

Here's what you need: large white onions, ice water, all-purpose flour, coarse salt, white pepper, baking powder, beer, ice water, peanut oil

Provided by Scott Loitsch

Categories     Sides

Yield 4 servings

Number Of Ingredients 9

2 large white onions
6 cups ice water
2 cups all-purpose flour, divided
1 teaspoon coarse salt, plus more for sprinkling
¼ teaspoon white pepper
½ teaspoon baking powder
1 cup beer, lager or pilsner
2 tablespoons ice water
peanut oil, for frying

Steps:

  • In a large pot over medium-high heat, bring 3 inches (8 cm) of oil to 375˚F (190˚C).
  • Peel and cut onions crosswise into ½ (1 ⅓ cm) inch slices.
  • Separate into rings and place in a large bowl with ice water while you prepare the batter.
  • In a medium mixing bowl, whisk together 1 cup flour (125 g), salt, white pepper, and baking powder.
  • Whisk in beer and 2 tablespoons of ice water until just combined.
  • In a separate bowl, add the remaining 1 cup (125 g) of flour.
  • Remove the rings from the ice water bath and pat dry. Coat the rings first in the flour then in the batter, allowing any excess to drip off.
  • Working in batches, transfer battered rings to hot oil to cook for 2 to 3 minutes, or until golden brown.
  • Transfer to a paper towel lined rack to drain. Sprinkle with salt.
  • Enjoy!

Nutrition Facts : Calories 395 calories, Carbohydrate 68 grams, Fat 7 grams, Fiber 3 grams, Protein 8 grams, Sugar 7 grams

BEER BATTER ONION RINGS



Beer Batter Onion Rings image

Make and share this Beer Batter Onion Rings recipe from Food.com.

Provided by ThatJodiGirl

Categories     Onions

Time 1h4m

Yield 6 serving(s)

Number Of Ingredients 4

1 cup flour
1 cup beer (I prefer Budweiser)
2 large onions (I prefer Vidalias)
vegetable oil (For Deep Fat Frying)

Steps:

  • Put the flour into a bowl and make a well in the center.
  • Pour the beer into the well and whisk until combined.
  • Let rest, covered for 1 hour.
  • Peel onions and cut crosswise 1/3 inch thick and separate into rings.
  • Dust the onion rings with the additional flour, shaking off the excess, and coat them with the batter.
  • Working in batches, fry the onion rings in 2 inches of preheated 370 degrees, oil until they are golden.
  • Transfer them with a slotted spoon to paper towels to drain and sprinkle them with salt to taste.

Nutrition Facts : Calories 112.9, Fat 0.2, SaturatedFat 0.1, Sodium 4, Carbohydrate 22, Fiber 1.4, Sugar 2.2, Protein 2.9

CRISPIEST BEER-BATTERED ONION RINGS



Crispiest Beer-Battered Onion Rings image

Get the Crispiest Beer-Battered Onion Rings you can have this side of the bar with this recipe. Enjoy beer-battered onion rings without ever leaving home.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 10 servings

Number Of Ingredients 8

1 qt. (4 cups) oil
1-1/2 cups flour, divided
1/2 cup cornstarch
1 Tbsp. baking powder
1 bottle (12 oz.) beer
2 Tbsp. HEINZ Yellow Mustard
2 large Vidalia onions, cut into 1/4-inch-thick slices, separated into rings
1 cup HEINZ Tomato Ketchup

Steps:

  • Heat oil in large deep skillet on medium heat to 375°F.
  • Meanwhile, place 1/2 cup flour in pie plate; set aside. Combine cornstarch, baking powder and remaining flour in large bowl. Add beer and mustard; whisk until blended.
  • Dip onion rings, in small batches, into flour in pie plate, then into batter, gently shaking onion rings to remove excess flour before dipping into batter.
  • Add onions, in small batches, to hot oil; cook 1 to 2 min. or until golden brown, turning once. Drain on paper towels.
  • Serve with ketchup.

Nutrition Facts : Calories 210, Fat 14 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 0.8507 g, Sugar 0 g, Protein 2 g

THE BEST BEER - BATTERED ONION RINGS



The Best Beer - Battered Onion Rings image

How often have you ordered beer-battered onion rings just to be disappointed? Finding good onion rings is as rare (and just as welcome!) as finding a parking space in downtown Boston. Now, you can make onion rings that will bring "oohs" and "ahhs" right in the comfort of your own home. Prep time does not include time to marinate.

Provided by Alan in SW Florida

Categories     Onions

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 large sweet onions, sliced into 1/2-inch-thick rounds (such as Vidalia)
3 cups beer (two 12-ounce bottles, preferably an ale or lager like Bass or Sam Adams)
2 teaspoons malt vinegar (cider vinegar can be substituted)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 quarts peanut oil or 2 quarts vegetable oil
3/4 cup unbleached all-purpose flour
3/4 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Place the onion rounds, 2 cups of beer, the vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large zip-lock plastic bag; refrigerate 30 minutes or up to 2 hours (do NOT soak the onions longer than 2 hours or they will turn mushy).
  • Heat the oil in a Dutch oven over medium-high heat to 350 degrees. (Use an instant-read thermometer that registers high heat, or clip a candy/deep-fat thermometer onto the side of the pot.) While the oil is heating, combine the flour, cornstarch, baking soda, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Slowly whisk in 3/4 cup beer until just combined (some lumps will remain). Whisk in the remaining 1/4 cup of beer as needed, 1 tablespoon at a time, until the batter falls from the whisk in a steady stream and leaves a trail across the surface of the batter.
  • Adjust an oven rack to the middle position and preheat the oven to 200 degrees. Remove the onions from the refrigerator and pour off the liquid. Pat the onion rounds dry with paper towels and separate them into rings. Transfer one-third of the rings to the batter. One at a time, carefully transfer the battered rings to the oil. Fry until the rings are golden brown and crisp, about 5 minutes, flipping halfway through frying. Drain the rings on a paper towel-lined baking sheet, season with salt and pepper to taste, and transfer to the warm oven. Return the oil to 350 degrees and repeat twice more with the remaining rings and batter.
  • Serve and enjoy!

Nutrition Facts : Calories 4107.4, Fat 432.3, SaturatedFat 73.1, Sodium 685.8, Carbohydrate 53.8, Fiber 2.2, Sugar 3.3, Protein 4.2

BEER-BATTERED ONION RINGS



Beer-Battered Onion Rings image

The buttermilk-beer batter, seasoned with cayenne, yields a golden coating on the fried rings that gets even better when spritzed with lemon juice. Enjoy these alongside our Beef Burgers.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 11

1 cup all-purpose flour
1 teaspoon coarse salt
Cayenne pepper
3/4 cup buttermilk
3/4 cup beer, preferably lager or pilsner
1 large egg
1 teaspoon finely grated lemon zest
Vegetable oil, for frying (about 4 cups)
2 large white onions, cut crosswise into 1/2-inch-thick slices, separated into rings
Sea salt, preferably Maldon
1 lemon, cut into wedges, for serving

Steps:

  • Combine flour, salt, and a pinch of cayenne in a medium bowl. Whisk in buttermilk, beer, egg, and lemon zest, and let stand for 20 minutes.
  • Preheat oven to 200 degrees. Place a baking sheet on middle rack of oven. Heat oil to 380 degrees in a large, heavy saucepan over medium-high heat. Dip a few slices of onion in batter, turning to coat. Gently drop slices into oil. Cook, turning once with a wire-mesh skimmer, until golden brown, about 2 minutes. Transfer rings to paper towels, season with salt immediately, then transfer onions to the baking sheet to keep warm. Repeat with remaining onions. (Adjust heat as necessary to keep oil at a steady temperature.) Serve with lemon wedges for squeezing.

BAKED BEER BATTERED ONION RINGS



Baked Beer Battered Onion Rings image

I found this recipe in the March 2000 issue of Cooking Light and have made it several times since. The rings are fried only for a minute, then baked in a hot oven. They are very crisp and yummy!

Provided by Kater

Categories     Onions

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 large onions, peeled
2/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon fresh ground black pepper
1/3 cup flat beer (see note below)
1 large egg white, lightly beaten
1 1/2 tablespoons vegetable oil, divided
cooking spray

Steps:

  • Preheat oven to 400°.
  • Cut the onion crosswise into 3/4-inch-thick slices, and separate into rings.
  • Use 16 of the largest rings; reserve remaining onion for another use.
  • Lightly spoon flour into a dry measuring cup; level with a knife.
  • Combine flour, salt, paprika, and pepper in a medium bowl.
  • Stir in beer and egg white (batter will be thick).
  • Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.
  • Dip 5 onion rings in batter, letting excess drip off.
  • Add onion rings to pan; cook for 2 minutes on each side or until golden.
  • Place the onion rings on a jelly-roll pan.
  • Repeat procedure of dipping onion rings in batter and cooking in remaining oil, ending with 6 rings.
  • Coat the onion rings with cooking spray.
  • Bake at 400° for 10 minutes or until crisp.
  • Note: Unless for some unknown reason you have an open can of beer in your refrigerator, try this simple way to flatten the suds you need for this batter.
  • Measure 1/2 cup beer in a small bowl, and stir with a fork.
  • You're left with about 1/3 cup flat beer.

Tips:

  • Choose the right onions: Yellow or white onions work best for onion strings, as they have a milder flavor than red onions.
  • Slice the onions thinly and evenly: This will help them cook evenly and prevent them from becoming too thick and chewy.
  • Use a light touch when coating the onions in the batter: Too much batter will make the onion strings greasy and heavy.
  • Fry the onion strings in hot oil: This will help them cook quickly and evenly. You should be able to use 350 to 375 degrees Fahrenheit in your fryer. You should use a deep fryer or a large saucepan with at least 2 inches of oil.
  • Drain the onion strings on paper towels: This will help remove any excess oil.
  • Season the onion strings with salt and pepper to taste: This will enhance their flavor.

Conclusion:

Beer-battered onion strings are a delicious and easy-to-make appetizer or snack. They are perfect for parties, potlucks, or game day gatherings. With a few simple tips and tricks, you can make perfect onion strings every time. So next time you are looking for a tasty treat, give beer-battered onion strings a try. You won't be disappointed!

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