Beer Battered Onion Rings

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These homemade hot and crispy beer battered onion rings are the perfect appetizer or side dish.

Crispy golden Beer battered onion rings on a white plate with ketchup on the side.

Why I LOVE onion rings!

Growing up in NYC, I have fond memories of going to Coney Island in the summertime and having onion rings from the famous Nathan’s. The crispiness, the crunch, each bite was bliss.

Onion rings are a side I always have to get if it’s available. But, adding beer to the batter is where it’s at homies! The beer makes a nice thick, crunchy but light coating.

I hope you like these onion rings as much as I do!

Ingredients for beer battered onion rings:

  • Onions- You really can use any kind of onion for this recipe but some work better than others. For a sweeter ring try Maui or Vidalia onions. However, yellow onions work just fine, they have a classic mild onion taste and are widely available.
  • Oil- You’ll need oil for frying. Vegetable, canola or peanut oil will work best. Anything with a high smoke point for deep frying. So, I would avoid EVOO.
  • Flour- All-purpose flour will do the trick for the batter.
  • Cornstarch – The cornstarch works well with the flour and beer to make the coating extra crunchy.
  • Spices & seasonings – No one wants flavorless batter. Paprika, cajun seasoning, garlic powder, and salt will ensure there is flavor in every bite.
  • Beer – You don’t need a lot but the beer is the star of the show here. Really any beer works but I’ll get more into that below.

Faqs & Tips for this recipe:

  • What is the best beer for beer battered onion rings? It really depends on the flavor profile you are looking for. A dark beer like guinness works well for a nice golden coating and great flavor. A lighter beer works well if you want a mild flavor, think fish & chips. Any beer will truly work for this so use whatever you like.
  • Does beer batter make a difference? Yes! It adds depth of flavor and makes for a super golden airy coating because it allows less gluten to form when mixing with flour.
  • Should beer batter be cold? Yes! You will want to make sure the beer is as cold as possible before adding it to the mix. The coldness will react with the hot frying oil, ensuring a crispy, evenly cooked onion ring.
  • Substitutions – Should you not want to use beer, you can always use seltzer water, club soda or root beer.
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Crispy golden Beer battered onion rings on a white plate with ketchup on the side.

Beer battered onion rings

By August DeWindt
Perfectly golden and crispy onion rings.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4


  • 2 vidalia or yellow onion, medium to large size
  • 1 quart oil for frying, vegetable, canola or peanut
  • 1 3/4 cups all purpose flour
  • 1/4 cup cornstarch
  • 1/2 tsp paprika
  • 2 tsp cajun seasoning
  • 1/2 tsp garlic powder
  • 1/8 tsp salt
  • 1 1/4 cup beer


  • Cut off the ends of the onions. Peel back the skin and first layer. Cut rings about 1/4-1/2 inch thick. Separate the rings and set aside.
  • In a skillet add the oil, the oil should come up to about 2-3 inches deep. Heat the oil until it reaches 350 degrees.
  • While the oil is heating up, in a bowl add the flour, cornstarch, paprika, cajun seasoning, garlic powder and salt. Mix together. Add in the beer and mix together until there are no lumps. The batter should be a thick consistency but not too thick and not too runny.
  • Dip the onion into the batter and shake off any excess. Begin to fry the onion rings in batches. Don't overcrowd the pan. The rings should be golden brown and take about 4 minutes to cook. Flip them halfway.
  • Let the onion rings cool and drain on some paper towels. Eat and enjoy!


Serving: 4g | Calories: 288kcal | Carbohydrates: 58g | Protein: 7g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 81mg | Potassium: 192mg | Fiber: 3g | Sugar: 3g | Vitamin A: 618IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: August DeWindt
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Appetizer, Side Dishes
Cuisine: American
Servings: 4
Calories: 288
Keyword: fried, Quick and easy
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About August DeWindt

Welcome to There’s Food at Home! I’m so glad you are here on my little corner of the internet. Here you will find easy to follow, mainly small batch recipes with accessible ingredients.

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