Beer Battered Onion Ring Stack

Onion Ring Stack I am not here to argue the health benefits of deep fried food. Frankly, that is an argument that can not be won. However, we all occasionally have a craving to indulge in a crispy, crunchy, deep-fried treat. While beer battered onion rings may not be the healthiest side dish option, if you want to satisfy a craving but have feelings of guilt, why would you not want to be in control of the quality of what you're consuming? Feeling guilty is no good, instead of relying on fast-food chains whose primary concern is profit margin, I suggest take control and know exactly what is going into your body.

This recipe could not be easier or faster, and the finished plating is aesthetically pleasing to all guests. In addition, this recipe contains significantly less calories than the nearly 2000 calories found in a Blooming Onion (! A few simple pantry items and one mnemonic device is all it takes for this perfect appetizer/side dish. I would suggest cracking open a dark brown ale at this point before before starting.

The first key to making beer battered onion rings is whipping up your batter. Batter is a pourable dough. A dough containing more liquid than solid, and because of that the gluten network does not fluff up like dough. Using either egg, baking powder, baking soda, (Ruhlman) or an alternative chemical leaven-er batter gains it's lightness.

By using the simple mnemonic device "1 batter", you can whip up a beer batter at anytime. 1 cup of all-purpose flour, 1 beaten egg, and 1 bottle (12oz) of a wheat ale fulfills all the necessary components for a beer batter. Need to double or triple the size of your batter? simply multiply batch size by 1. Feel free to season however you see fit, but Old Bay is generally a great all purpose seasoning.

Making onion rings at home really is customizable. You can slice the onion into large or thin slices, the size is personal preference and I like steak house rings. A quick dredge in unseasoned all purpose flour helps the batter cover and stick to the onion rings. Then all that is left is a quick bath in 350F oil. I use canola oil because it has a high smoke point and a fairly neutral flavor. But this is your treat, so feel free to substitute canola oil for peanut oil, suet, or maybe even duck fat.
Deep Fry

Beer Battered Onion Rings Stack

  • 2 c All-purpose flour
  • 1 Large egg, beaten
  • 2 t Old Bay seasoning
  • 1 Bottle of wheat ale
  • 1 Spanish onion(white onion)
  • Enough High heat oil to fill a pot 3-5 inches
Cooking Directions
  1. Heat up oil pot to reach 350F
  2. Slice a Spanish(white) onion about 1/2 - 1 inch thick to create rings.
  3. Combine 1 c flour, egg, Old Bay seasoning, and wheat ale in a separate bowl.
  4. Put the reserved 1 c of flour in a shallow plate.
  5. Take the onion rings and dredge in the flour on the plate.
  6. Drop the floured onions into the beer batter and cover.
  7. Then transfer to the oil, fry until golden brown and floating.
  8. Quickly dry the excess oil with a paper towel.
  9. Stack the rings up, large to small to create a tiered stack.
  10. Season with salt, pepper, and parsley.
Total Time: 15 min
Citations and Further Readings:

  • N.p., n.d. Web. 28 Nov. 2014.
  • Ruhlman, Michael. Ratio. New York: Scribner, 2009. 55. Print.
 Photos by Jordan Henline


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