Beer-Battered Onion Rings

Southern Living
8 servings


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3 large Vidalia, Spanish, or Bermuda onions
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 cup yellow cornmeal
2 cups beer
1 large egg, lightly beaten
Vegetable oil


Peel onions; cut into 1/2-inch-thick slices, and separate into rings. Place rings in a large bowl of ice water; let stand 30 minutes. Drain on paper towels.

Combine flour and next 3 ingredients; stir well. Add beer and egg, stirring until thoroughly blended and smooth. Chill batter 15 minutes.

Dip onion rings into batter, coating both sides well. Pour oil to a depth of 2 to 3 inches in a Dutch oven; heat to 375°. Fry onion rings, a few at a time, 3 to 5 minutes or until golden on both sides. Drain well on paper towels. Serve immediately.

Created date

May 2003

Nutritional Information

Calories 325
Fat 21.4 g
Cholesterol 20 mg
Sodium 292 mg