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Beer-Batter Onion Rings
SUBMITTED BY:
KUMLA
PHOTO BY:
Christine
"Light, crispy, very addictive onion rings! Use your favorite beer to make the batter."
RECIPE RATING:
Read Reviews
(26)
Review/Rate This Recipe
PREP TIME
45 Min
COOK TIME
15 Min
READY IN
1 Hr
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 cups all-purpose flour
2 eggs, separated
1 cup beer
4 tablespoons butter, melted
salt to taste
3 large onions, sliced into rings
2 quarts oil for frying
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DIRECTIONS
Sift flour into a large bowl. In another large bowl, whisk egg yolks. Mix in beer, butter and salt. Set aside 1 cup of flour for dipping the onion rings. Slowly stir the egg yolk mixture into the remaining flour and mix well. Allow the mixture to stand 30 to 60 minutes.
Heat deep fryer to 375 degrees F (190 degrees C).
In a small bowl, stiffly beat the egg whites. Gently combine the egg whites with the batter.
Coat each onion ring with flour and dip into batter.
Deep fry the battered rings, several at a time, until golden brown. Drain on paper towels and serve.
FOOTNOTES
Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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REVIEWS
Reviewed on Jan. 25, 2004 by lisalisa
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lisalisa
Jan. 25, 2004
absolute decadence! the batter was like fine gold! i had to keep adding more beer to the batter- i guess it couldn't handle our Canadian brew EH? this recipe will be a keeper when in the mood for artery clogging food!!
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14 users found this review helpful
absolute decadence! the batter was like fine gold! i had to keep adding more beer to the...
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Reviewed on Jan. 25, 2004 by JESSICA LANE
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JESSICA LANE
Jan. 25, 2004
Delicious! I would make it again. It is light and crispy, and addictive...thanks!
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10 users found this review helpful
Delicious! I would make it again. It is light and crispy, and addictive...thanks!
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Reviewed on Jan. 25, 2004 by DAN S.
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DAN S.
Jan. 25, 2004
Ok, maybe my onions were too big?
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8 users found this review helpful
Ok, maybe my onions were too big?
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Reviewed on Jan. 25, 2004 by DT0451
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DT0451
Jan. 25, 2004
This is the BEST beer-batter recipe we have ever used. EVERYTHING tastes so GREAT...crispy nad light. YUMMY!!!
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8 users found this review helpful
This is the BEST beer-batter recipe we have ever used. EVERYTHING tastes so GREAT...crispy nad...
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Reviewed on Jun. 22, 2008 by
Christine
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Christine
Jun. 22, 2008
This is by far one of the better beer batter recipes out there. I did end up adding more beer to give mine more of a pancake batter type of consistancy, and if you don't have a favorite dipping sauce, you'll want to add something more for flavor. I ended up using some Walla Walla sweet onions and it turned out great! One tip... rather than drudging the onion before dipping it, I just threw my sliced onions in a gallon size bag with the flour and gave them all a good shake at the same time, it really cut down the mess.
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6 users found this review helpful
This is by far one of the better beer batter recipes out there. I did end up adding more beer...
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Reviewed on Jan. 25, 2004 by PROSCRAPBOOKER
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PROSCRAPBOOKER
Jan. 25, 2004
Excellent batter! I added a ton more beer to make it thinner. Made this for a fish fry and received a ton of compliments. Will definitely make this one again!
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6 users found this review helpful
Excellent batter! I added a ton more beer to make it thinner. Made this for a fish fry and...
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Reviewed on Mar. 30, 2008 by
ChefNan
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ChefNan
Mar. 30, 2008
This is wonderful recipe. The batter must be of pancake batter consistancy. So add extra beer as needed. Recipe as written is good. But on our second batch we decided to add some spices to see if it would make them more flavorfull. We really enjoyed them better with the spices. We added some paprika, onion powder, garlic powder, pepper, red pepper, extra salt.
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5 users found this review helpful
This is wonderful recipe. The batter must be of pancake batter consistancy. So add extra beer...
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Reviewed on Aug. 23, 2007 by
trooworld
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trooworld
Aug. 23, 2007
I have to admit, I was afraid to make these...I hadn't deep-fried anything before, but these turned out fabulous! Easy easy easy to make. I did use about twice the amount of beer than called for. I used Heineken but I think the next time, I will use Nut Brown Ale, as the beer flavor didn't come through very strong. No leftovers, it all went fast and now they are having me make more this week! **Update** I made them again with Newcastle Nut Brown Ale and you could taste the beer more, it had a deeper flavor. I will make them with the Nut Brown Ale from now on.
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4 users found this review helpful
I have to admit, I was afraid to make these...I hadn't deep-fried anything before, but these...
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Reviewed on Apr. 1, 2008 by
Grace
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Grace
Apr. 1, 2008
This works well, I ended up dipping them in flour, then batter, then flour again, then batter again, and they came out beautifully crunchy. First time frying onions; next time would use more spices in the flour/batter/both :)
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3 users found this review helpful
This works well, I ended up dipping them in flour, then batter, then flour again, then batter...
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Reviewed on Apr. 6, 2006 by CoffeeWench
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CoffeeWench
Apr. 6, 2006
Best. Onion Rings. Ever. LOVED EM! Thank you for this easy delicious recipe! I had to add more beer like the others but boy was it worth it. I'm embarrassed to admit that I didn't have enough onion so I dunked a turkey sandwich in the batter and deep fried it like a Bennigans Monte Cristo. And it was soooooo good. I think I've fulfilled my fried food quota for the next six months after what I ate today!
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2 users found this review helpful
Best. Onion Rings. Ever. LOVED EM! Thank you for this easy delicious recipe! I had to add...
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