Appetizer: United States – Beer‑Battered Onion Rings

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 10 min

Total 40 min

Ingredients

- 2 large onions, approx. 1 lb (450 g) total, peeled and cut into 1/2-inch (1.3 cm) rings
- 1 cup (120 g) all-purpose flour, plus 2 tbsp (16 g) for dusting
- 1/4 cup (30 g) cornstarch
- 1 tsp (5 g) baking powder
- 1 tsp (5 g) kosher salt, plus more for finishing
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/4 tsp (0.5 g) cayenne pepper (optional)
- 2 large eggs, approx. 3.5 oz (100 g) total, lightly beaten
- 12 fl oz (355 ml) cold beer (lager or pale ale)
- 2 tbsp (30 ml) ice water (only if batter is very thick)
- 4 cups (950 ml) vegetable oil (or other neutral oil) for frying, or enough to reach 2 inches (5 cm) in the pot
- Ketchup or malt vinegar, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare onions: separate rings and pat dry with a kitchen towel. Toss rings in the 2 tbsp (16 g) flour to lightly coat — this helps the batter adhere.
2. Make dry mix: in a bowl whisk together 1 cup (120 g) flour, 1/4 cup (30 g) cornstarch, 1 tsp (5 g) baking powder, 1 tsp (5 g) kosher salt, 1/2 tsp (1.5 g) black pepper, and cayenne if using.
3. Make batter: whisk eggs (2 large, approx. 3.5 oz (100 g) total) in a separate bowl, then gradually whisk in the cold beer (12 fl oz (355 ml)). Fold the wet mix into the dry mix until just combined — a few small lumps are fine. If the batter seems too thick, whisk in up to 2 tbsp (30 ml) ice water. Chill the batter in the fridge for 10 minutes while you heat the oil.
4. Heat oil: in a deep pot or heavy-duty pan, heat oil to 375°F (190°C). If you don't have a thermometer, drop a bit of batter in — it should sizzle and rise immediately.
5. Batter and fry: working in small batches (to avoid overcrowding), dip each lightly floured onion ring into the beer batter to coat, letting excess drip off, then carefully lower into the hot oil. Fry until golden brown and crisp, about 2–3 minutes per side depending on ring size.
6. Drain and season: remove rings with a slotted spoon to a wire rack or paper towels to drain. Immediately season with a pinch of kosher salt. Keep finished rings warm on a low oven rack (200°F / 95°C) while you fry remaining batches.
7. Serve: transfer to a platter and serve hot with ketchup, malt vinegar, or your preferred burger condiments alongside the drive-in cheeseburger.

1. Prepare onions: separate rings and pat dry with a kitchen towel. Toss rings in the 2 tbsp (16 g) flour to lightly coat — this helps the batter adhere.
2. Make dry mix: in a bowl whisk together 1 cup (120 g) flour, 1/4 cup (30 g) cornstarch, 1 tsp (5 g) baking powder, 1 tsp (5 g) kosher salt, 1/2 tsp (1.5 g) black pepper, and cayenne if using.
3. Make batter: whisk eggs (2 large, approx. 3.5 oz / 100 g total) in a separate bowl, then gradually whisk in the cold beer (12 fl oz / 355 ml). Fold the wet mix into the dry mix until just combined — a few small lumps are fine. If the batter seems too thick, whisk in up to 2 tbsp (30 ml) ice water. Chill the batter in the fridge for 10 minutes while you heat the oil.
4. Heat oil: in a deep pot or heavy-duty pan, heat oil to 375°F (190°C). If you don't have a thermometer, drop a bit of batter in — it should sizzle and rise immediately.
5. Batter and fry: working in small batches (to avoid overcrowding), dip each lightly floured onion ring into the beer batter to coat, letting excess drip off, then carefully lower into the hot oil. Fry until golden brown and crisp, about 2–3 minutes per side depending on ring size.
6. Drain and season: remove rings with a slotted spoon to a wire rack or paper towels to drain. Immediately season with a pinch of kosher salt. Keep finished rings warm on a low oven rack (200°F / 95°C) while you fry remaining batches.
7. Serve: transfer to a platter and serve hot with ketchup, malt vinegar, or your preferred burger condiments alongside the drive-in cheeseburger.