Reviewed: Jul. 30, 2009

GREAT!! Works wonderfully with mushrooms as well. Probably would work with anything you wanted to batter. I made myself a little short cut and it was still the best batter I have used. I skipped the step of rolling the onions in the plain flour, went straight to the batter and it was THE BEST!!

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OKIECOOK1

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Chelsea, Oklahoma, USA

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Reviewed: Jul. 11, 2009

Great base batter. Added a bit more seasoning then called for. I was frustrated with handling the rings, and then had the brilliant idea to slice the last onion in wedges. The onion "petals" handled very nicely, held up better in the oil and were great for scooping up dipping sauce. I will use this recipe again.

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MamaB.

Cooking Level: Expert

Home Town: Monroe, Washington, USA

Living In: Beverly, Washington, USA

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Reviewed: Jun. 28, 2009

I LOVE this recipe. I doubled the beer (one bottle). My family snarfed them down! My 9 year old said "Now you have something to brag about" after eating them! We dipped them in blue cheese dressing...YUM!

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arichards22

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Reviewed: Jun. 18, 2009

This recipe was great! I use it for vegetables and it's also great for fish!!! My neighbors raved about it.

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Diane Scherer

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Reviewed: May 31, 2009

This recipe was good, I added some medium breader and other seasonings to kick it up, and everything turned out nice. I think this batter is just what I've been looking for for my fried mushrooms.

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tcmboone

Cooking Level: Intermediate

Home Town: Whiteville, North Carolina, USA

Living In: Boone, North Carolina, USA

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Reviewed: May 16, 2009

These were great! I added seasonings like the others. I'm going to up the garlic powder and paprika next time. Wife and kids thought they were the best onion rings ever.

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mark

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Reviewed: May 6, 2009

The amount of beer depends on what type of beer you are using. When we used dark beer we used about 50% more, but when we used the light beer the recipe was spot on. I think it tastes better when made with darker beer, and the batter is less dense.

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neuslanjeant

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Reviewed: Apr. 26, 2009

As others suggested, I used more beer than called for in the recipe. I used one full bottle --would have used more, but that's all I had left. These onion rings turned out very good, using 2 medium-sized Vidalia onions. It made just enough as a side dish to burgers for a family of 6. Next time, I will add some seasoning to the batter; it could use a little salty/spicy to complement to sweetness of the onions.

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MOMTORGGI

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Reviewed: Apr. 21, 2009

I made this recipe and everyone in my house agreed that there was no flavor. I put almost 2 cans of beer plus some extra spices. It just had no flavor

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heather

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Reviewed: Apr. 16, 2009

Pretty good...could really use some more seasoning, though. Next time I'd maybe add some salt/pepper/onion powder/etc into the flour.

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FredTheCat

Cooking Level: Expert

Living In: Anaheim, California, USA

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Reviewed: Feb. 18, 2009

These were so yummy!! We added season salt & garlic salt into the batter before frying; tasted a little bland without it. Tried with both white & yellow onions and liked yellow the best.

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Mikelynn

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Reviewed: Jan. 24, 2009

These were really good! Will keep the recipe to make again.

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Tracee Workman

Cooking Level: Intermediate

Home Town: Greensburg, Indiana, USA

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Reviewed: Jan. 21, 2009

Really good, a big hit. I also needed more beer (approx 18 fl oz/1.5 bottles of Bass Ale) to keep a consistency suitable for dipping. Added some onion powder, garlic powder, paprika and black pepper to the batter in addition to the salt. So good!

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Kevin and Shelly

Cooking Level: Expert

Home Town: Scotts Valley, California, USA

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Reviewed: Dec. 31, 2008

Made these for a New Year's Eve party and they were so good! I used Bud Light beer; I think I'll use something stronger next time. Served these with "spicy fry sauce" from this site. Making these again for sure!

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The Purple Chef

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Dec. 15, 2008

This came out a little bland so I ended up adding a lot of seson salt trying to bring out the flavor. I did love the end result of the batter. I will defenitly use it again.

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Maka

Cooking Level: Intermediate

Home Town: Layton, Utah, USA

Living In: Waldorf, Maryland, USA

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Reviewed: Aug. 16, 2008

OH SO GOOD

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LARRYANDMICKI

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Reviewed: Aug. 1, 2008

Not good for deep fryers, sticks to the basket too much.

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jonshepi

Cooking Level: Expert

Living In: Mississauga, Ontario, Canada

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Reviewed: Jul. 28, 2008

This was a great recipe!!!!! I too had to add alot more beer to the mixture but otherwise they were fantastic. Also, if you find they are lacking a little flavor just salt them once you remove them from the fryer.

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JEROMI

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

Living In: Pensacola, Florida, USA

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Reviewed: Jul. 13, 2008

Very good recipe. The batter turn out very thick, so I ended up putting the whole can of beer in the batter to make it thinner. I did not add the salt because of the butter. Instead I added coarse ground pepper. Will make again.

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Colleen

Cooking Level: Intermediate

Home Town: Hinckley, Ohio, USA

Living In: North Royalton, Ohio, USA

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Reviewed: 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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Christine

Cooking Level: Intermediate

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Beer-Batter Onion Rings

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