Beer Battered Onion Rings Small Batch Recipe for Two

Name: Beer Battered Onion Rings Small Batch Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Serves 2
Cuisine: American
Ingredients: 1/2 large Vidalia onion (or 1 small); Vegetable oil for frying; 1 egg; 2/3 cup flour; Dash of pepper; 1/2 teaspoon baking powder; 1/2 tablespoon oil; 1/2 teaspoon seasoning salt; 1/2 cup beer

These Beer Battered Onion Rings are deep fried to a crispy golden brown with the perfect beer batter coating over delicious sweet onion rings.

Scroll to the bottom for a full recipe card.

This recipe makes a small batch just right for 2 to 4 people. It makes a great homemade appetizer or side dish to your favorite burger or sandwich.

Need a main dish? Try it with these Ribeye Philly Cheesesteak Sandwiches, this Arby’s Beef and Cheddar Copycat Sandwich or these Gyro Style Pita Sandwiches.

How to make Beer Battered Onion Rings:

Peel the onion then slice it into rings and separate.

Beat the egg well. Add pepper, baking powder, oil, and seasoning salt and mix well.

Pour in the beer and add the flour and mix thoroughly. Let it rest for about 5 minutes.

sliced onions on a paper plate and batter in a bowl

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Heat the oil to approximately 375 degrees F (190 C). An electric skillet works best for this so you can spread the onions out into a single layer to fry. Click here for an electric skillet.

Dip some of the onion rings into the batter, allow excess to drip off, and immediately add to the hot oil. Leave plenty of room, don’t crowd the cooking process.

Let cook, attended, until one side is puffed and golden. Use tongs and turn them over and cook until golden on the other side. Click here for tongs.

Immediately drain on paper towels. Repeat with all onion rings, giving a few minutes in between batches to allow oil to reach proper temperature again. Mine took two batches.

Serve warm with Ranch dressing, Thousand Island dressing, Blue Cheese dressing, or your favorite dipping sauce.

Beer Battered Onion Rings Small Batch Recipe for Two

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Yield: Serves 2