Eclectic Recipes
| December 27, 2012

Nothing complements a cold beer like a stack of crispy onion rings. It's no wonder they're a staple at steakhouses, seafood joints and gastropubs across the nation.

In addition to pairing perfectly with a fine brew, these heavenly hoops can also benefit from a batter made with beer itself. Angie McGowan of Eclectic Recipes incorporates a cup of blonde ale to lend a light, aromatic quality to her classic onion rings. They're also sweet, salty and spicy, so they're sure to please even the most hardcore hopheads.

Try Angie's onion rings at your next get-together, or pair them with a perfectly cooked steak for a unforgettable dinner.

Beer Battered Onion Rings

Cooking Method: 
Appetizer, Side Dish
Total Time: 
25 minutes


  • 2 large Vidalia (or other sweet) onions, sliced thick and rings separated
  • 1 1/2 cups self-rising flour
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1 cup beer (Angie uses Blue Moon Agave Blonde Ale)
  • Vegetable oil for frying


  1. Preheat vegetable oil for frying to 375 degrees F.
  2. Place the sliced onion rings in a bowl with 1/2 cup of the self-rising flour. Toss until evenly coated.
  3. In a separate bowl, combine the remaining cup of self-rising flour with smoked paprika, onion powder, garlic powder, cayenne pepper and black pepper. Whisk to combine. Stir in beer and mix well.
  4. Batter each onion ring individually, and drop into the preheated oil. Fry rings in batches, for 1 to 2 minutes on each side, flipping once during the cooking process. When golden brown, transfer the rings to a cooking rack or drain on paper towels.
  5. Serve hot with your favorite dipping sauce.