Beer-Battered Onion Rings
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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These homemade beer-battered onion rings are the ultimate savoury snack, offering a superior crunch that shop-bought versions simply cannot match. By using a clever combination of cold beer and sparkling water, the batter remains light and aerated, while a hint of cayenne pepper and garlic provides a subtle heat. The result is a beautifully golden, lacy coating that perfectly encapsulates the sweet, softened onion within.
This dairy-free side dish is a fantastic addition to a weekend feast, serving as a classic accompaniment to a homemade burger or a comforting bowl of chilli. For the best results, ensure your oil is at the correct temperature before frying to achieve that signature professional finish. Serve them piping hot with a sprinkle of sea salt and your favourite dipping sauce for a real crowd-pleasing treat.
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Ingredients for Beer-Battered Onion Rings
2 large yellow onions (about 900g total)
375g plain flour, divided
190g cornflour
2 1/2 teaspoons garlic powder
2 1/2 teaspoons onion powder
2 1/2 teaspoons cayenne pepper
2 1/2 teaspoons granulated sugar
1 1/2 tablespoons kosher salt, plus more for sprinkling
350ml Anchor Steam beer
475ml sparkling mineral water
1 large egg
950 to 1450ml vegetable oil (or more depending on vessel), for frying
deep fry/candy thermometer, 2 heat-safe cooling racks, 2 rimmed baking sheets
How to make Beer-Battered Onion Rings
Back to contentsPreheat oven to 121°C. Set two cooling racks over two rimmed baking sheets.
Cut onions crosswise into 1/2-inch thick slices and separate into rings. Reserve small inner rings for another use. Add 130g flour to a large bowl. Toss rings in flour and let sit 30 minutes.
When ready to fry, whisk together remaining 250g flour, cornflour, garlic and onion powder, cayenne, sugar and salt in a large bowl. In another large bowl, whisk together the beer, water, and egg. Gradually whisk the dry mixture to the wet mixture.
Heat an inch of oil in a large pot over medium-high heat until it registers 177°C on a deep fry/candy thermometer. Working in batches to prevent crowding, dredge the onion rings in the batter and immediately drop into the oil. Cook onion rings, turning once, until golden, about 3 minutes total. Transfer cooked rings to the cooling racks set over the baking sheets. Sprinkle with salt and keep warm in oven while frying remaining batches.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
28 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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