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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Reviewed: 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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Grace

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: 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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ChefNan

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Lake Waynoka, Ohio, USA

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Reviewed: Mar. 5, 2008

Really good! I also used quite a bit more beer than the recipe called for - like a bottle and a half. The onion rings were light and crispy. I can't wait to try it with zucchini!

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pieridae

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Reviewed: Sep. 7, 2007

I didn't like this recipe at all. The batter came out more like a dough so I had to add way more beer. I guess I'll keep looking for a beer batter for onion rings.

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Carmella

Home Town: Brooklyn, New York, USA

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Reviewed: Aug. 22, 2007

Wonderful. Light, and fluffy. It is a keeper. My only suggestion would be to alter the recipe so that the flour used for dregging is listed 1st, then the rest for the batter. For a new cook, it could be confusing. Thanks

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Carol C.

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Cherry Valley, Ontario, Canada

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Reviewed: Aug. 16, 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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trooworld

Cooking Level: Intermediate

Home Town: Smithville, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: Jun. 23, 2007

I feel bad for giving such a bad rating but I have to agree with the review ihopethatsnotacricket. The batter was very thick, didn't stick, and had no flavor. They tasted like onions coated in plain flour.

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iheartdietpepsi

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Reviewed: Jan. 29, 2007

My husband and I both thought this batter was extremely good! It has a very good taste. It was quite messy though! The only problem I had while deep frying these were a couple of them stuck to my basket and burnt. So when I made my second batch I made sure I kept shaking the basket now and then and used a utensil to sir them a little. All in all, this is a great recipe for a delicious batter I am sure I will use time and time again!

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Janine

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2006

Very good, even though I did not do the egg white part. I will next time to see the difference. I just mixed the eggs with the beer, added salt and paprika then the flour. I did not used the butter either. Deep fried them and they were great. I also used more beer than called for.

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griller3

Cooking Level: Expert

Living In: Greensboro, North Carolina, USA

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Reviewed: Sep. 10, 2006

This is fabulous, just the recipe I was looking for! I did end up using more beer than called for, like others, but I usually use the liquid called for as a guide, adjusting more or less as necessary. I thought this recipe was perfect just as is. I didn't change the seasonings at all. I froze most of the recipe, reheating them on a heat-safe cake rack in the oven. Not as good as freshly made, but still very yummy without all the mess. This recipe is terrific, and works great for just about any vegetable. You MUST try it!!!

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ADBURCH

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Reviewed: Jul. 8, 2006

Oh my goodness, these were so good! Will have to be a special treat though, because they are a lot of work. Also, I had to nearly double the beer but it was worth it.

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White Raven

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

Living In: Healdsburg, California, USA

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Reviewed: Jun. 30, 2006

This is the best batter I've ever made. It was a bit of work but well worth it. The onion rings came out so light and crispy. But I had so much batter left. I think the next time I'll only make a half recipe because there is only my husband and I. Wonder if this batter can be frozen? I doubt it though, seems like it would turn watery when thawed. Anyone ever tried to freeze the remaining batter? Thanks LaDonna for a great recipe.

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LYDIA70

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Reviewed: Apr. 22, 2006

Boy, I sure hope that not everyone's turns out this bad!! First of all I was trying to coat cheese cubes. Well, it didnt work! The batter tasted bland to begin with and second it didnt stick to them. The "batter" looked more like taffy. I followed the directions exactly, but something HAD to be wrong... KEEP LOOKING for a different recipe! It just tastes bland and makes a mess and wastes a perfectly good beer.

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ihopethatsnotacricket

Cooking Level: Intermediate

Home Town: Leo, Indiana, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: 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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CoffeeWench

Cooking Level: Beginning

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Reviewed: Mar. 19, 2006

This recipe didn't have alot of reviews but the ones it did have were great. I agree this is the best onion ring recipe I have ever tried or ever eaten for that matter.My husband said keep cooking these are great. My neighbor was over, she sliced a large onion and made a plateful for her and her husband, they loved them too. This recipe is definitely a keeper for 2 families now. No more searching, this is perfect, mouth watering and delicious!! Thanks LaDonna!

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JOBOIE

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Reviewed: Jul. 24, 2005

This is the best batter for onion rings, eggplant, mushrooms, zucchini, squash, etc. I've tried many over the years and my husband likes this one best. Just keep adding beer until it is pourable.

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Shaz

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

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Reviewed: Jul. 22, 2003

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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