Vintage to Modern Kitchen

  • Home
  • Appetizers
  • Entrees
  • Ethnic
  • Sides and Vegetables
  • Casseroles
  • All In One Meals
  • Canning
  • Desserts
  • Drinks
  • Stews and Soups

Appetizers Breading Fry Liquor Free Options Side Dishes Sides and Vegetables Snacks Vegetable

Tam’s Beer Batter Onion Rings

Tam’s Beer Battered Onion Rings

Yield: 2 servings

2 cups buttermilk
2 large yellow sweet onions (i.e. Walla Walla, Vidalia, Spanish)
1-1/2 cup flour
1/2 cup self-rising flour
1 teaspoon paprika
1/2 teaspoon garlic powder plus 1/2 tsp. onion powder
salt to taste
1/4 teaspoon cayenne pepper plus 1/8 tsp. ground black pepper
1 cup amber beer
1/4 cup carbonated/sparkling/tonic water
Vegetable (Crisco) or canola oil for frying

Slice the onions into rings and place into a baking dish. Pour the buttermilk over the onion rings and soak for at least an hour.


Once the onions are done soaking, preheat the deep fryer oil to 375 F degrees and remove the rings from the buttermilk and toss in the 1/2 cup of flour.


In a different bowl, combine the cup and a half of flour, paprika, garlic and onion powder, salt cayenne and black pepper. Stir to combine.

Pour the beer and carbonated water into the mixture and whisk to combine.


Dip each ring in the batter and carefully place them in the oil a few at time not touching. Do not crowd.


Keep an eye on the rings and flip them over after about 30 to 45 seconds when appear golden on bottom.


Once they are golden brown on other side after another approximately 30 seconds or so, remove them and let them drain on a paper towel lined platter or dish.


Variation: Onion Brick … thin sliced rings or strings of onion … once battered … fill fryer basket 1/4 to 1/2 full. Do not attempt to pack tightly. Immerse in the oil and do not agitate, stir, flip, or turn until golden brown to create a single pull apart onion ring brick. If needed, press and hold brick down under the oil with utensil or weight to finish browning the top.

Tip: Line about five onion rings up, spaced apart, on a wooden skewer to dip several into the batter at one time.

Print

Tam’s Beer Batter Onion Rings

May substitute carbonated water in place of the amber beer/ale if desired.  

Servings 2
Author Tammy

Instructions

  1. Tam’s Beer Battered Onion Rings

    Yield: 2 servings

    2 cups buttermilk

    2 large yellow sweet onions (i.e. Walla Walla, Vidalia, Spanish)

    1-1/2 cup flour

    1/2 cup self-rising flour

    1 teaspoon paprika

    1/2 teaspoon garlic powder plus 1/2 tsp. onion powder

    salt to taste

    1/4 teaspoon cayenne pepper plus 1/8 tsp. ground black pepper

    1 cup amber beer (or may substitute 1 cup carbonated water)

    1/4 cup carbonated water

    Vegetable (Crisco) or canola oil for frying

    Slice the onions into rings and place into a baking dish. Pour the buttermilk over the onion rings and soak for at least an hour.

    Once the onions are done soaking, preheat the deep fryer oil to 375 F degrees and remove the rings from the buttermilk and toss in the 1/2 cup of self rising flour.

    In a different bowl, combine the cup and a half of flour, paprika, garlic and onion powder, salt cayenne and black pepper. Stir or whisk to combine well. 

     Pour the beer and carbonated water into the dry mixture and whisk to combine/incorporate.

    Dip each ring in the batter and carefully place them in the oil a few at time, spaced and not touching. Do not crowd.

    Keep an eye on the rings and flip them over after about 30 to 45 seconds when appear golden on bottom.

    Once they are golden brown on other side after another approximately 30 seconds or so, remove them and let them drain on a paper towel lined platter or dish.

    Variation: Onion Brick … thin sliced rings or strings of onion once battered … fill fryer basket 1/4 to 1/2 full. Do not attempt to pack tightly. Immerse in the oil and do not agitate, stir, flip, or turn until golden brown to create a single pull apart onion ring brick.  If needed, press and hold brick down under the oil with utensil or weight to finish browning the top.

    Tip: Line about five onion rings up, spaced apart, on a wooden skewer to dip several into the batter at one time. 

Tweet
Pin
Share5
5 Shares


Leave a Comment

« 1, 2, 3 Shortbread Cookies
Sour Cream and Chive Beef Casserole »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




About Me

Hi, I'm Tammy!

I live in Idaho but I am a southerner and moved here for career reasons in 2000. However, I am now a retired widow and have lots of time to focus on what makes me happiest -- cooking, sharing recipes, as well as teaching and sharing with others what I know about cooking and nutrition.

I don't claim to know everything there is to know about cooking and I'm not a chef, although I do know a few and helped them out from time to time and my late husband was a trained cook and baker as well as a master at smoking meats and making BBQ, and I have studied nutrition at two colleges and one university along with other degrees. I like cooking from scratch and recipes made with prepackaged items are the exception rather than the norm.

However, being disabled, I have good days and bad days so I do use what I call "cheats" on occasion. For the most part though I've learned to pace myself and with a little preplanning I manage to do the prep one day and the cooking the next so the cheats still don't happen very often.

I have an enormous collection of recipes dating from the 1700s to the present (hence, vintage to modern). Because of my late husband's health issues I also have many diabetic and heart healthy recipes or my recipes often include substitutions along with the regular ingredients.

I do just about everything when it comes to cooking so other than predominantly scratch cooking, I don't really have a set focus on any particular cuisine. I even make a few cheeses, canning, homemade ginger ale, candies and confections, and the list goes on. If there is a recipe for something you'd like to see just leave a comment or write to me at: vintage2modernkitchen@gmail.com

Copyright © 2023 Vintage 2 Modern Kitchen · Page design by Tammy and Allen

Copyright © 2023 · Divine Theme on Genesis Framework · WordPress · Log in