Save This Recipe

We'll email this post to you, so you can come back to it later!

I don’t know about you, but onion rings have always felt like a bit of an event to me. They weren’t something we had at home when I was a kid — unless you count the frozen ones Mama would throw in the oven when company came over. No, the real onion rings, the kind that crackle when you bite them and let out that little puff of steam, those were diner food.

There’s a little drive-in two towns over that still serves them in a paper-lined basket. I’ll order a burger just to make it look like I’m there for lunch, but let’s be honest — it’s the onion rings I’m after. And the thing is, once I figured out how easy they were to make at home, well… let’s just say the deep fryer gets a workout when the grandkids are here.

The beer batter makes all the difference — it puffs up around the sweet onion and turns golden and crisp in minutes. I use whatever lager’s in the fridge, but I’ve made them with cheap beer, fancy beer, and even flat beer (don’t recommend that one) and they still disappear before the plate hits the table.

Why You’ll Like These (Because Love Is a Big Word)

The crunch — it’s real and it lasts.
They’re hot and fresh and never limp.
You can change the seasoning to suit your mood.
They’re an excuse to make dipping sauce, which is half the fun.
You don’t have to share. (You will. But you don’t have to.)

Ingredients

2 large onions, sliced into 1/4-inch rings
1 1/2 cups all-purpose flour, divided
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 cup beer (lager or pale ale)
Vegetable oil, for frying

Directions (the Real Way I Do It)

Heat the oil. Pour enough oil into your fryer or a big heavy pot to cover the rings. Heat it to 375°F (190°C). Yes, use a thermometer. Guessing will break your heart.
Mix the dry stuff. In a large bowl, whisk together 1 cup of flour, baking powder, salt, paprika, garlic powder, and cayenne.
Add the beer. Pour it in slowly while whisking. It’ll foam up at first — that’s fine. Keep whisking until you’ve got a smooth batter. If it’s too thick, a splash more beer fixes it.
Dust the onions. Put the other 1/2 cup flour in a shallow dish. Dip each ring in, shake off the extra. This step is boring, but it makes the batter stick like it should.
Batter them up. Dip each floured ring into the beer batter, turn it over, let the extra drip off, and carefully lower it into the hot oil.
Fry in batches. Don’t crowd the pot — that’s how you end up with soggy rings. About 2–3 minutes, turning once, until they’re golden and crisp.
Drain and eat. Set them on paper towels for a minute, but don’t wait too long — they’re best while still almost too hot to touch.

Tips and Little Twists

Add Parmesan to the batter for a cheesy note.
Swap cayenne for smoked paprika if you like a deep, smoky flavor.
No beer? Use club soda or sparkling water.
Gluten-free flour works just fine.

Final Thoughts

These don’t taste like the kind from the freezer section — they taste like you’ve just walked out of a little roadside diner with a basket in your hand. They’re messy to make, and your kitchen will smell like a county fair for a bit, but that’s part of the charm.

And if you’re anything like me, you’ll eat the first one standing over the fryer, just to “make sure they’re done right.” Spoiler: they always are.