Crispy Guinness beer battered onion rings with a sprinkle of garlic and Parmesan and served with your favorite dips on the side. What could be better to help celebrate St Patrick's Day!
Making beer battered onion rings isn't that difficult but preparation is important. Every ingredient has to be ready at hand and because most of us don't own a restaurant sized fryer, you have to work fast.
The potential for a messy kitchen that smells like fryer oil is high but I think its well worth it once in a while to create these crispy beer battered onion rings, especially as they're made with Guinness!
The Guinness helps create a deep, dark brown batter and the malty flavor really comes through. The batter isn't too thick so that important crispy texture is there with every bite.
I like to mix a little garlic powder with some grated Parmesan and sprinkle it over the onion rings as they come out of the fryer.
FAQ's about making beer battered onion rings
What's the best onion to use? Sweet onions will provide the best flavor but can sometimes be hard to find. White or yellow onions will work just fine.
What's the best oil to fry with? Because you need an oil with a high smoke point, these are probably your best choices. Canola, peanut or vegetable oil
Why are my onion rings soggy? The first thing I'd check is the oil temperature. The oil has to be at 375 F for the batter to cook quickly and evenly. If the oil temperature is too low, the batter will soak up the oil and become heavy and inedible.
Why won't my batter stick to the onion ring? All it needs is a light shake in some seasoned flour. Make sure to tap off any excess flour before dipping deep into the batter. Let the excess batter drip back into your bowl before placing into the hot oil.
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