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Are you looking for a crispy classic appetizer or a side with some zest? Give these delicious, crispy Beer Battered Onion Rings a try. 

A plate of beer battered onion rings.
A plate of Beer Battered Onion Rings is just what you need for your next appetizer, side, or party.

🌶️ What makes this recipe special?

French fries often are the go-to side for a burger, but sometimes something special, like an order of onion rings, is just what you need. Today is that day.

These are crispy, easy to make, and a perfect appetizer or bar-style side dish to go with your hamburger, the game, or just when you want a fried treat. Get your friends together and fry up some of these Zesty Beer Battered Onion rings!

These are a perfect side for this Grilled Sirloin Burger or maybe this tasty Black and Blue Burger. If you are looking for some other appetizers, check out these Cheesy Fried Pickles or Cheez-It Fried Cheese Sticks. No matter what you make, make sure to treat yourself.

🧅 Ingredients

Since these are onion rings, you can only imagine the main ingredients are onions. That is absolutely true, but there are a few more ingredients to make these Zesty Beer Battered Onion Rings. Here they are:

Ingredients for Beer Battered Onion Rings.
Oil, Flour, Salt, Pepper, Paprika, Onion, Chili, Garlic, Cayenne powder, Baking Soda, Oregano, and Beer.
  • A large onions
  • Ice water
  • Baking soda
  • All Purpose Flour
  • Paprika
  • Chili powder
  • Garlic powder
  • Salt and Pepper
  • Dried oregano
  • Cayenne powder
  • Light beer
  • Oil

See the recipe card for quantities.

🍲 Instructions

Start by prepping your onion. Slice off the tip (not the root side) and peel off the outer layer. Cut the onion into ½-inch thick rings, aiming for 6-8 rings per serving. 

Separate the rings, saving the smaller middle pieces for other uses. Ensure the rings are large enough to fit two fingers through the hole. Soak these rings in ice water for an hour, then strain and remove them from the ice.

Next, get ready to fry. Heat your oil to 360° F in a deep pot, like a Dutch oven. While the oil heats, mix your dry ingredients – flour, baking soda, paprika, chili powder, garlic powder, salt, pepper, dried oregano, and cayenne powder – in a big dish. Add the beer and mix until you get a thick, batter-like consistency.

It’s time to batter and fry the onion rings. Dip the onion rings into the batter in small batches, ensuring they’re completely covered. Carefully place them in the hot oil. Fry each side for about 30 seconds or until golden brown, then flip them using metal tongs. 

Once done, remove the rings with a fry spider or tongs and let them rest on a paper towel-lined plate. Salt them immediately. Repeat this process until all the onion rings are fried. Serve them hot, and enjoy!

🤷 Substitutions and variations

If you are short on all-purpose flour or simply itching to try something different, consider alternatives like whole wheat for a nuttier profile or chickpea flour for a gluten-free twist. Remember that different flours might slightly tweak the texture, adding their unique charm to the dish.

When it comes to spices, the power is in your hands. Not everyone enjoys the same heat level, so feel free to adjust. Reduce the chili powder and cayenne for a milder batch, or amp them up if you’re after a fiery experience. You could even throw in some hot smoked paprika for an extra punch. 

Similarly, the choice of beer can dramatically influence your batter’s flavor. A light beer keeps things subtle, but a darker ale or stout dives into deeper, richer territories. And for those avoiding alcohol, sparkling water is a fantastic alternative, maintaining that desirable lightness in the batter. 

Heck, switch out the beer for any soda, and you might find something interesting. Soda, ginger ale, or Sprite could make things interesting. 

Don’t forget about the star of the show – the onion itself! While large onions are standard, experimenting with different types, like sweet onions for a gentler taste or red onions for a sharper bite, can be a fun twist. Cooking is as much about personalizing as it is about following recipes, so dive in, experiment, and make this dish truly your own!

📦 Storage

Ideally, you want to eat these right away. They can, however, be stored. Here are a few tips to help make sure these Beer Battered Onion Rings taste as fresh as possible.

For short-term storage, place the cooled onion rings in an airtight container or a resealable plastic bag. They can be kept in the refrigerator for up to two days. To avoid sogginess, line the container with paper towels to absorb excess moisture. Remember, the sooner you consume them, the better they will taste.

Reheating these onion rings to revive their crispy glory is simple. Preheat your oven or toaster oven to 350°F. Spread the onion rings on a baking sheet in a single layer, and heat them for about 10 to 15 minutes or until they are warm and crispy again. 

It’s best to avoid the microwave for reheating, as it tends to make them soft and chewy. If you’ve got a larger batch and want to save them for longer, freezing is an option. 

Freeze the onion rings on a baking sheet first, and once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to three months. When you’re ready to enjoy them, reheat the frozen onion rings directly in the oven, no thawing required, for a convenient and tasty treat.

🎓 History tidbit

I found a recipe for Onion rings going back to 1775 in a book called “The Cook Maid’s Assistant” and another 1802 edition of “The Art of Cookery Made Easy“. I think it is safe to say that Onion Rings have been around for a long while and that makes sense. 

Whenever you take a bare vegetable and start talking about frying it, it probably has a pretty long history! 


What type of onion is best for making onion rings?

The best type of onion for onion rings is yellow onions. Typically, a large onion is best. A sweet variety like Vidalia or Walla Walla is also great.

Can I make onion rings in an air fryer?

Yes, you can make onion rings in an air fryer. It’s a healthier alternative to deep-frying. The key is to spray or brush the onion rings with oil to ensure they get crispy.

What’s the best beer to use in a beer batter?

The best beer for beer batter is usually a light, crisp lager or ale, as it adds a subtle flavor without overpowering the onions. However, you can experiment with different types of beer, like stouts or IPAs, for a more robust flavor profile.

Why do my onion rings get soggy?

Onion rings can become soggy if the oil isn’t hot enough, leading to excessive oil absorption. Make sure your oil is at the recommended temperature (around 360°F). Also, don’t overcrowd the pan, as this can lower the oil’s temperature too much.

What’s the best way to cut onions for rings?

Cut the onion into even slices, about ½ inch thick. Use a sharp knife for clean cuts and separate the rings gently to avoid breaking them.

📝 Tips and tricks

  • About 5 cups of oil was good for me, but you want a few inches at the bottom of your pan. 
  • I use peanut oil, but any high-smoke point frying oil will work.
  • Make sure to observe oil safety
  • I use one hand for dipping and keep the other dry. 
  • When onion rings are cooking, I sometimes rinse my dipping hand in the sink and dry thoroughly to stay clean (water and hot oil is BAD)
  • Remove from hot oil when the onion ring is golden brown.
  • Good temps to oil are between 350° Fahrenheit and 375° Fahrenheit. I chose 360° as the temp will drop once the onions are added.
  • You can multiply the recipe but do not crowd your pot. Consider safety, and don’t crowd the onions.
  • You CAN skip soaking the onions in a pinch, but I recommend the soak. 
Two fingers dipping an onion ring into dip. The rest of the onion rings are in the background.
Dunk these tasty onion rings in your favorite dip, ketchup, or ranch dressing.

🛠 Products used in this recipe

😋 Did you make this recipe?

That is awesome, and thank you so much for giving this Zesty Beer Battered Onion Rings recipe a try. If you could leave a rating in the comment area below, it would be greatly appreciated. This lets me know how I am doing and also helps others decide if they want to make this recipe. Most of all, thanks for visiting Ramshackle Pantry.

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A plate of beer battered onion rings.

Beer Battered Onion rings

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  • Author: Ben
  • Prep Time: 15 minutes
  • Rest time: 1 hour
  • Cook Time: 20 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Method: Fry
  • Cuisine: American
Save Recipe


Classic Beer Battered Onion Rings with a zesty twist. Make this crispy, delicious appetizer or side dish for your next dinner, game day get together, or just for some tasty fun!


Units Scale
  • 1 large onions
  • ice water
  • 1 teaspoon baking soda
  • 1 1/2 cups All Purpose Flour
  • 1 Tablespoon Paprika
  • 1 tablespoon chili powder
  • 1 Tablespoon Garlic powder
  • 1 Tablespoon Salt + more to season at end.
  • 1 teaspoon pepper
  • 2 teaspoon dried oregano
  • 1/2 teaspoon cayenne powder
  • 12 ounce light beers
  • Oil, for frying


  1. Cut the tip of the onion (not the root side) and carefully peel the outer layer off.
  2. Cut onions into ½ inch ring pieces. Servings are 6-8 rings.
  3. Separate the rings. Save the middle pieces for any other purposes. The Onion rings themselves you should be able to place two fingers through the hole.
  4. Soak in ice water for 1 hour up to 4 hours.
  5. Strain onions and remove from ice.
  6. Heat oil to 360° Fahrenheit in deep pot, whether a dutch oven or tall top.
  7. While oil is heating, mix dry ingredients into a big dish
  8. Add beer and mix until a thick liquid like. It should be thick like a very thick stew — batter-like.
  9. In small batches, dip onions in batter so it is completely covered and then place in heated oil.
  10. Fry for about 30 seconds or until golden and then flip with metal tongs.
  11. Fry for about 30 more seconds or until golden brown and then remove with a fry spider or tongs and place on paper towel lined plate.
  12. Salt immediately
  13. Repeat until all onions are fried and serve.


  • About 5 cups oil were good for me, but you want a few inches at the bottom of your pan. 
  • I use peanut oil, but any high smoke point frying oil will work.
  • Make sure to observe oil safety
  • I use one hand for dipping and keep the other dry. 
  • When onion rings are cooking I sometimes rinse my dipping hand in the sink and dry thouroughly to stay clean (water and hot oil is BAD)
  • Remove from hot oil when blooming onion is golden brown
  • Good temps to oil is between 350° Fahrenheit and 400° Fahrenheit. I chose 360° as the temp will drop once the onions are added.
  • You can multiply the recipe, but do not crowd your pot. Consider safety and don’t crowd the onions.
  • You CAN skip soaking the onions in a pinch, but I recommend the soak. 
  • We are estimating the oil in the calorie count based on our best guess.

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