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Beer Battered Onion Rings Better Than The Pub’s

When making onion rings at home, you have to be ready for the process. It goes fairly quickly so make sure you have everything prepared and set out ahead of time. That’s why mine weren’t so picture pretty the first time I had made them. Now that I have the technique down though, they look just as good as the ones that get brought to you by your waitress, except you can eat them at home in your pj’s! Check out what they are saying about this recipe over at Group Recipes:

“I made these Sunday … dee-lish! We only had Bud Light (lol) but was still very good!”

Don’t be afraid to use up whatever leftover beer you have in the fridge. They will be great no matter what!


4 cups vegetable oil, for frying

2 cups flour

1/4 teaspoon cayenne pepper

1 teaspoon baking powder

2 teaspoons Argo cornstarch

1/2 teaspoon salt, plus more for seasoning

1/2 teaspoon ground white pepper

1 (12-ounce) bottle Guinness, at room temperature

1 large yellow onion, peeled and cut into 1/2-inch thick rings


In a deep stockpot or deep-fryer, preheat oil to 360 degrees F.

Place 1/2 cup of the flour and the cayenne pepper in a resealable plastic bag or paper bag and set aside.

In a medium mixing bowl, combine the remaining flour, the baking powder, cornstarch, salt, and white pepper. Whisk in Guinness until smooth.

Place the onion rings in the bag containing the flour mixture and toss to coat well. Working in batches, transfer the floured onion rings to the beer batter, making sure that each ring is thoroughly coated with the batter.

Remove the rings from the batter and allow excess batter to drip off from the onion rings and immediately place in the preheated oil. Fry, in batches, until golden brown, turning rings as needed, about 2 to 3 minutes per batch.

Remove the onion rings, place on a paper towel-lined plate, and season with salt. Repeat with remaining onion rings. Serve hot.

Source : Allrecipes