Super crispy beer battered onion rings, served with a homemade, buttermilk ranch dip. These are a next level side dish!
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Wave goodbye to bland, soggy onion rings with these homemade, beer battered onion rings!
This deep fried side dish is super easy to make & produces a whole load of incredibly crispy, battered onion rings. Enough to feed 8 people! There’s also a recipe for a super simple, tangy buttermilk ranch dip that works perfectly with these onions…
If you’re a fan of beer battered food, you should check out our beer battered fish sandwich! There’s crispy battered cod, homemade tartar sauce, lettuce & pickles. All served in a homemade potato bun. It’s a belter!
What Are Beer Battered Onion Rings?
These are onion rings, taken to the next level!
These fried & battered onion rings are tangy, slightly sweet & most importantly, incredibly crispy! A great side dish, that can be served with almost anything…
Here, we’re cutting sweet, white onions into thick rings, soaking them in buttermilk then coating in a classic beer batter. To make our onions as crispy as possible, we’ll also be cooking them in a deep fat fryer.
We’re making a ranch dressing style dip to serve with our crispy, beer battered onion rings. This is made the classic way, with buttermilk, sour cream, mayonnaise, garlic, lemon & chives. We’re also adding in some finely diced shallot, for some added crunch!
This dipping sauce, is creamy, tangy & packed full of flavour. It works fantastically with our sweet & salty onion rings but can also be used to dress salad or as an accompaniment to other side dishes, sandwiches or burgers…
What You’ll Need
Beer Battered Onion Rings
- Onions – Large, white onions make the best onion rings. A sweet, mild variety like Spanish onions are a good choice!
- Beer – For a light, crispy batter I’d recommend using either a lager or a pale ale. Make sure that the beer is cold before using. This is the secret to super crispy batter!
- Buttermilk – Soaking the onions in buttermilk before battering & frying gives them a mild, tangy flavour. If you haven’t got any buttermilk, milk or ice cold water will work instead.
- Flour – For super crispy onion rings, we’re using a mix of plain flour & cornflour for our batter. You’ll also need plain flour to dredge the onions (before battering).
- Baking Powder – This makes our batter lighter & crispier. You’ll need 2¼ teaspoons.
Buttermilk Ranch Dip
- Buttermilk – We’re using buttermilk in our ranch for its’ tangy flavour.
- Mayonnaise – Using 50/50 mayo & buttermilk gives our ranch dip the correct consistency/thickness. A decent mayo makes all the difference here! I use Hellmann’s.
- Sour Cream – Adding in some sour cream adds even more tanginess!
- Shallot – This is optional but adds some extra texture & flavour. Dicing this finely is key.
- Garlic – For a subtle garlic flavour, we’re adding in a single, grated garlic clove.
- Chives – Finely sliced chives add colour & a mild onion flavour. I like to reserve a few to sprinkle on top of the dip.
- Lemon – Adding a tsp of lemon juice adds just the right amount of acidity to our dip.
How To Make Beer Battered Onion Rings
The full, printable recipe card for these onion rings can be found at the bottom of this post!
- Cut onions into rings – First, we cut our onions into 1 cm thick slices then separate them into rings. Make sure to discard any broken or very small pieces of onions (these can be used for a different recipe!).
- Soak in buttermilk – Next, we coat the onion rings in buttermilk then leave to soak for 1 hour, in the fridge.
- Flour dredge – Once soaked, the onions are coated in flour before being battered.
- Beer batter – To make our beer batter, we whisk together plain flour, cornflour, baking powder & cold beer. Make sure to season this with salt & pepper for the best flavour!
- Frying – To cook the onion rings, we dip them in batter, let the excess drain off then carefully place them into a deep fat fryer. These are then cooked for 5-6 minutes, until the batter is golden brown & super crispy.
- Serving – To serve, we season the onion rings with sea salt then serve with a pot of the ranch dip.
Tips & Tricks For The Best Onion Rings
- Use cold beer for the batter – When you place the cold, battered onion rings into the hot oil, the sudden temperature change is what makes the batter super crispy!
- Deep fry for long enough – The onion rings need to be cooked for a good 5 minutes, in order to fully cook the onion & make the batter crispy and golden.
- Soak the onion rings – We’re soaking our onion rings in buttermilk for an hour before deep frying. This gives the onions a mild, tangy flavour, without a harsh onion flavour. If you haven’t got any buttermilk, regular milk or ice cold water will work as well.
- Season with sea salt – Giving the cooked onion rings a generous seasoning with sea salt is key!
Frequently Asked Questions
To make the best onion rings, large white onions should be used. Spanish onions are a good choice because of their sweet, mild taste.
To make the beer batter alcohol-free, use sparkling water instead of beer.
To make the crispiest onion rings, a deep fat fryer should be used to cook them. A pan of veg oil heated up on the stove could also be used, just make sure to do this very carefully!
Deep fried onion rings are best eaten straight away after cooking. If you did want to reheat them, place them on a baking tray & cook in a 180°/356°f oven, until hot.
For a light, crispy batter I’d recommend using either a lager or a pale ale. Make sure that the beer is cold before using. This is the secret to super crispy batter!
Beer battered onion rings should be fried until the batter is golden brown & crispy. At 175°c/347°f, this will take 5-6 minutes.
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More Side Dishes To Try!
- Duck Fat Oven Chips
- Asian Slaw With Sesame & Lime Dressing
- Cheesy Polenta Fries
- Goose Fat Roast Potatoes
- Baked Beans
- Triple Cooked Chips
- Air Fryer Mozzarella Sticks
If you have enjoyed this beer battered onion ring recipe, it would mean a lot if you could leave a review & rating!
Beer Battered Onion Rings With Buttermilk Ranch
- Deep Fat Fryer
- Mixing Bowls
- Wire Cooling Rack
- Baking Tray
- Slotted Spoon
- 3 Large White Onions
- 350 g Buttermilk
- 150 g Plain Flour
- 225 g Plain Flour
- 75 g Cornflour
- 2¼ tsp Baking Powder
- 350 ml Cold Beer See Notes
- 1 Banana Shallot
- 150 g Buttermilk
- 150 g Mayonnaise
- 100 g Sour Cream
- 1 Clove Garlic Grated
- 1½ tbsp Finely Sliced Chives
- 1 tsp Lemon Juice
- Trim the top of each onion off then cut into 1 cm wide slices, stopping just before the root. Gently remove the outer skin.I find it easier to peel the skin off after slicing the onions but you can take it off before if you'd prefer.
- Carefully separate the onion slices into rings, discarding any that are broken or very small.
- Next, place the onion rings into a bowl then pour over the buttermilk. Gently stir the onions with your hands, so that each piece of onion is coated then refrigerate for 1 hour.
- Peel the shallot, cut into a very fine dice then place into a mixing bowl.
- Add in the buttermilk, mayonnaise, sour cream, garlic, chives & lemon juice, season with salt & pepper then stir to combine. Refrigerate until needed.
- Preheat a deep fat fryer to 175°c/347°f.
- Place the plain flour (150g) into a mixing bowl.
- Next, take an onion ring out of the buttermilk, shake off the excess then toss in the flour. Place onto a wire rack (set over a tray) then repeat with the remaining onion.
- Place the flour, cornflour & baking powder into a mixing bowl, whisk together then season with salt & pepper.
- Pour in the beer then whisk until just combined,Once made, the beer batter should be used straight away!
- To cook, take an onion ring & dip in the batter. Allow any excess batter to drain off then carefully lower the onion into the hot oil. Repeat with a few more onion rings.If you dip the onion into the hot oil halfway (carefully!) & hold it there for a couple of seconds (or until it starts to float), it won't stick to the basket!Depending on the size of your fryer, you should be able to cook 3-4 onion rings at a time.
- Cook for 5-6 minutes, flipping with a slotted spoon halfway through. Once cooked the batter will be crispy & a deep, golden brown.
- Lift the onions rings out of the fryer, let the oil drain off for a minute or so then transfer them to a plate lined with a piece of kitchen roll. Repeat the cooking process with the remaining onion rings.
- Season the onion rings with sea salt then serve hot with the buttermilk ranch dipping sauce.