Beer-Batter Onion Rings

This simple, indulgent little side dish is an occasional treat—deep-fried, yes, but still homemade. I used peanut oil because it cooks at a higher temperature without smoking or burning the food. The beer adds carbonation, helping to puff up the coating on the rings, along with the baking powder and baking soda. The result is flavorful, crunchy onion rings made from scratch—delicious and okay to feel good about. 

A note about the batter: I like a mixture that sticks well to the onions, so the ratio here is one to one for the dry and liquid parts: 1-1/2 cups of flour and 1-1/2 cups of beer. This makes the batter a little thicker than a typical pancake mixture. If you like a thinner coating on the onion rings, use 2 cups of beer. (And be sure the beer is at room temperature for the best carbonation.)

And a note about frying: The oil needs to be very hot when you drop the coated onion rings into it, in order to assure a crunchy (not soggy) crust. If you don't have a thermometer, drop a tiny dot of batter into the oil when you think it's hot enough. If the batter begins to sizzle and fry immediately, you're ready to starting frying the onions.

4 servings 

Ingredients

• 1-1/2 cups flour, plus more for dredging
• 1 tsp fine salt
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1-1/2 cups pilsner beer, room temperature
• peanut oil, 1-1/2  to 2 inches in a medium pot (28-32 oz)
• 2 medium Spanish onions, sliced into 1/4-inch rings
• sea salt, for seasoning

Medium Spanish Onions

Sliced Onions

Preparation

1. Preheat the oven to its lowest temperature, to keep the onion rings warm in batches.
2. Combine 1-1/2 cups flour, fine salt, baking powder, and baking soda in a medium bowl.
3. Pour the beer into a large bowl and allow the foam to settle. Whisk the flour mixture into the beer a little at a time, stirring constantly to prevent clumping.

Beer Batter

1. Heat the oil in a deep, heavy pot over medium-high heat until very hot but not boiling (about 375° F.).
2. Dredge the onion rings in flour (or shake with flour in a plastic food bag). Shake off any excess flour and stir the rings into the batter. Using tongs, remove one ring at a time from the batter, letting excess drip off, and add to the hot oil.
3. Working in batches (about 1/3 of the onions at a time), fry the rings until crispy and golden, 5-7 minutes, depending on consistency of the batter. 

Rings in the Batter 

Rings Beginning to Fry

Fried Onion Rings

1. Drain the onion rings on paper towels and sprinkle with sea salt. Place on a plate to keep warm in the oven and repeat with the remaining onions.

1st Batch Draining

To serve, stack the rings on a platter and let your guests help themelves.