Beer Battered Onion Rings

• 2 large sweet onions, sliced into ½” thick rings and separated
• 1 1/2 cups all purpose flour divided
• 1/2 cup rice flour
• 1 1/2 tablespoons cornstarch
• 2 teaspoons garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 ⅓ cups beer of choice
• 3 ice cubes
• 6 cups vegetable oil

1. Preheat oil to 350˚F.
2. Toss onion rings with some of the all-purpose flour until each onion ring has a light dusting of flour surrounding it. Set aside.
3. Place flour, cornstarch, garlic powder, smoked paprika, and salt into a mixing bowl and whisk together.
4. Whisk in beer and ice cubes until mixture is smooth.
5. Dip onion rings, a few at a time, into the batter until fully coated.
6. Lift onion rings from the batter, shaking off any excess. Carefully drop the coated rings into the oil and fry for 3 to 4 minutes. Remove from oil and place onto a baking sheet lined with a cooling rack. Repeat until all onion rings have been fried.
7. Serve onion rings with a side of ranch dressing (or other condiments of choice).
8. Preheat oil to 350˚F.
9. Toss onion rings with 1/2 cup all-purpose flour until each onion ring has a light dusting of flour surrounding it. Set aside.
10. Combine remaining all-purpose flour, rice flour, cornstarch, garlic powder, smoked paprika, and salt into a mixing bowl and whisk together.
11. Whisk in beer and ice cubes until mixture is smooth.
12. Dip onion rings, a few at a time, into the batter until fully coated.
13. Lift onion rings from the batter, shaking off any excess. Carefully drop the coated rings into the oil and fry for 3 to 4 minutes. Remove from oil and place onto a baking sheet lined with a cooling rack. Repeat until all onion rings have been fried.
14. Serve onion rings with a side of ranch dressing (or other condiments of choice).
15. Tips and Tricks for Beer Battered Onion Ring Success
16. Don’t skip out on the rice flour or cornstarch! They’re the secret to the extra crispy coating on the onion rings and what makes the crispy texture last for a while.
17. Draining the fried onion rings on a cooling rack is the best way to keep the onion rings from getting soggy on the bottom.
18. The ice cubes really help the batter stick to the onion rings once they’re fried because it keeps the batter very cold, which is what causes the batter to stick to the onion rings.

How to Get the Crispiest Beer Battered Onion Rings

Our beer battered onion rings are super crispy and stay super crispy for awhile (long enough that the last onion ring eaten is practically just as crispy as the first one eaten).

Our secret for the extra crispy coating is using a blend of all purpose flour, rice flour and cornstarch. The rice flour absorbs less oil than wheat flour creating a thinner, crispier and less greasy coating. The cornstarch prevents the glutens in wheat flour from developing, resulting in a crispier coating as well.

The combination of the all-purpose flour, rice flour, and cornstarch together create the perfect thin, crispy yet still tender and fluffy coating that pairs perfectly with the soft and sweet onion interior.