Beer Battered Onion Rings

6 Servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Beer Battered Onion Rings are the perfect combination of crispy, light and fluffy with a hint of sweetness from the beer. A great side for your summer bbq!

Just like with the immediately popular BBQ Pulled Chicken, you can serve this summer favorite with your favorite burgers like Philly Cheese Steak Burgers or Carl’s Jr. Breakfast Burger along side some Loaded Garlic French Fries.

Onion Rings Beer Battered Onion Rings

Beer Battered Onion Rings aren’t a side dish many people feel like they can make or even order as often as they’d like. Any restaurant you go to always has a huge upcharge on them as sides, some even charging ten or more dollars for them as an appetizer!

It’s an onion and some beer and flour folks, don’t go spending all your money on side orders of onion rings. Just a single onion will make you a mountain of onion rings!

It must be complicated right? Nope!

There’s only a couple of decisions to make, sweet or regular onions? Beer batter or panko crust?

The most important thing to pay close attention to is slicing the onions evenly. If you slice some thicker than the others you’ll be cooking them for different times which will mean you’ll probably end up with raw onions inside some. I find 1/4″ is the sweet spot for the onions softening during the time it takes them to brown and cook in the oil.

How do you make Beer Batter for Onion Rings:

  1. Onions – I use yellow or Maui sweet depending on which flavor I prefer. In this recipe we will stick with the yellow (or sometimes called brown) onion.
  2. Buttermilk – a nice soak in the buttermilk will tame the onion-y flavor.
  3. Flour – All purpose flour, nothing fancy to see here.
  4. Kosher salt – use regular table salt if you prefer, I always defer to kosher salt.
  5. Black Pepper – balancing our seasonings here.
  6. Garlic Powder – optional, but you won’t taste the garlic I promise.
  7. Beer – What’s your favorite? I love using a Heineken or Hefeweizen.
  8. Canola Oil – My go to for frying.

How do you get the batter to stick to onion rings?

Once you’ve soaked the onions in the buttermilk remove them with tongs and allow them to drip dry for a second before dredging in flour. Shake off the excess flour before dipping in the beer batter and frying.

Beer Battered Onion Rings

What is the batter for onion rings?

Onion Rings can be fried with a number of different batters. The most popular and loved is the beer battered variety but we also love Crispy Thin Onion Rings that have a super light batter or a panko breaded onion ring which have a chicken nugget breading consistency.

Can you make beer battered onion rings in the air fryer? No, as a general rule I avoid all wet batter frying in the air fryer. The liquid in the batter would drip off the onion pieces and make a mess in the air fryer.

Easy Onion Rings with Beer Batter

Tools Used in the making of these Beer Battered Onion Rings:
Lodge Cast Dutch Oven: – I use this dutch oven for a lot of frying and braising.
Spider Strainer: Love these strainers for quickly draining oil away and scooping out fried food.
Breading Station: I use this because the pans are wide with a flat bottom.

Beer Battered Onion Rings with Buttermilk
Buttermilk Onion Rings

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Beer Battered Onion Rings

Beer Battered Onion Rings are the perfect combination of crispy, light and fluffy with a hint of sweetness from the beer. A great side for your summer bbq!
Yield 6 Servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder


  • 1 yellow onion , peeled and sliced into ¼ thick slices
  • 1 cup buttermilk
  • canola oil for frying , 3 inches deep
  • 1 cups flour , divided
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 3/4 cup beer (I used Heineken)


  • In a large bowl add the onion slices and buttermilk together and let soak for ten minutes while you make the batter.
  • In a second large bowl add a half a cup of the flour, salt, black pepper and garlic powder and whisk them together.
  • Add the beer and whisk until just combined.
  • In a third bowl add the remaining flour.
  • Add canola oil to a dutch oven (about 3" deep) and heat on medium high heat to 350 degrees.
  • Using tongs remove the onions from the buttermilk and let drip dry.
  • Dredge in the flour then through the beer batter one at a time.
  • Add to the oil and cook for 2-3 minutes or until golden brown.
  • Cool on a cookie sheet or cooling rack, do not place onto paper towels.


Serving: 8g | Calories: 286kcal | Carbohydrates: 21g | Protein: 4g | Fat: 20g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 141mg | Potassium: 111mg | Fiber: 1g | Sugar: 3g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. all i can say is thjis is an awesome onion ring recipe …. i love a light crispy omiom ring i could make a meal of them… i make my own butter so i have a steady supply of fresh no additive butter milk and it does make a difference

  2. We checked your link to “buttermilk”. That ignorant ao-called “Amazon” says that it’s “unavailable”. USELESS INFORMATION!!!

  3. Loved these, great flavor and my onion ring and the crust didn’t fall apart great success for a quick side, will definitely make these again

    1. No, you’d end up with greasy, heavy onion rings if the batter even stayed on. I don’t recommend it. These need to be dipped and fried at the time you serve them. The batter is wet, so freezing it would be difficult because it would pool on your baking sheet before it had time to freeze.

  4. Made a small batch for my hubby and me and they were excellent! Not too doughy and light and crispy! I didn’t have buttermilk, so soaked in regular milk before dredging in flour. Next time I will probably put a little cayenne, just cause I like a little bite. Thank you for a great recipe !

  5. I followed the recipe almost exactly (I let the onions soak for 2 hours) and the onion rings turned out perfectly. Delicious! I will definitely be making them again – as soon as my husband gets home. 🙂

  6. Dang, these are delicious! Bookmarked, will do again. Next time will try mushrooms. I used my Fry Daddy, worked perfectly.

  7. Another awesome recipe Sabrina, I made these tonight for dinner and they were an absolute hit. I don’t drink and I was to lazy to go and buy a beer so I just soaked the onions for 2 hours in buttermilk and dripped them into the seasoned flour. I’ll definitely be making these again . Thanks for sharing this.

  8. I made these onion rings the best I ever eat. Going to make them again for new year’s Eve for a snack with my wife and son. I may not get any if I have to cook I think my wife plan it this way.

  9. This recepie was fantastic. Used Sweetwater 420 instead of the other and my propane fryer. Be sure to cook at 350 degrees. Going over 400 will kinda brown it too quick. Also, adding just a tad more beer to the mix thins it up enough so some of the onion is exposed…which is also delish.