Beer Battered Onion Rings

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Our freakin' delicious crispy onion rings feature Samuel Adams Summer Ale and cook on the grill — no deep fryer required.

Prep Time30

Cook Time10

Total Time40

Course: Appetizer

Cuisine: American

Servings: people

Author: Derek Wolf

Ingredients

2 Yellow Onions sliced into rings
12 oz Sam Adams Summer Ale
2 cups White Flour
1 tbsp Cornstarch
1 tbsp Kosher Salt
1 tbsp Garlic Powder
1 tbsp Black Pepper
1 tbsp Cayenne
Frying Oil

Instructions

Take the stems off your onions and peel the skin. Slice into 1.5” thick rings making sure to separate them into individual onion rings. Put the rings in ice water to soak.
Preheat your fire to a medium high temperature (around 375-400F). Add a deep dish cast iron skillet or dutch oven over the fire with at least 2-3” of frying oil in the cast iron. Bring the oil up to 375F.
In a bowl, add 1.5 cups of your flour along with the cornstarch, salt, pepper, garlic and cayenne. Slowly add in your beer, while also mixing, until you have a smooth batter with the consistency like pancake batter.
Add the rest of your flour to another separate bowl.
Pull the onion rings out from the fridge. Drain the water and gently pat the onion rings dry.
Begin by adding one onion ring to the flour and coat evenly. Next, add it to the beer batter and coat evenly.
Take the battered onion ring and add it directly to the frying oil to cook for about 2 minutes per side or until golden brown. Repeat this process until all the onion rings are battered and fried.
You can cook 3-5 onion rings at a time, but try not to overcrowd the skillet. Once the onion rings are done, place on a wire baking sheet with paper towels underneath.
Serve with your favorite dipping sauce and enjoy!

Notes

Peeling the Onion

If you're looking around the grocery store and aren't sure what type of onion to pick for these beer-battered onion rings, I've got you covered. Go with yellow onions or sweet onions, like Maui or Vidalia onions. All these types of onions have a mild flavor and are known for their sweetness. Some Vidalia onion farmers will even say you can eat one of their onions like an apple! I'll take their word for it. Maui and Vidalia onions are technically white onions, butthey have a much higher sugar content and lower sulfur levels than typical white onions. I'd avoid traditional white onions in this recipe because they have a sharper bite to them.

Nutrition