Baked Beer-Battered Onion Rings
These baked, not fried, Beer-Battered Onion Rings are sooooo crispy! Soooo tasty! They are perfect as an appetizer for Father's Day or a Super Bowl party! They are so good alongside a burger or as a burger topping! This recipe is a delicious twist on a classic favorite, and baking them instead of deep-frying makes them healthier without sacrificing flavor.
Servings: 4
Calories: 276kcal
Equipment
Ingredients
- 2 yellow onions
- Ice water for soaking the onion rings
- 1 cup all purpose flour
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- 1 cup carbonated beer pale ale or IPA - cold
- 1 cup breadcrumbs
- olive oil spray
Instructions
- Peel the onions and slice them crosswise into ½-inch thick slices, then separate each ring, remove the thin membrane from the inside of the ring, and place the onion rings in a bowl of ice water.2 yellow onions, Ice water
- Let the onions soak in the ice water for approximately 20 - 30 minutes. Then make sure to dry them well. I arranged them in a single layer over a clean paper towel - you can use a regular towel as well.
- Meanwhile, in a large bowl whisk together the flour, smoked paprika, garlic powder, ground black pepper, and salt. Stir in the cold beer to create the beer batter.1 cup all purpose flour, 1 tablespoon garlic powder, 1 teaspoon smoked paprika, ½ teaspoon ground black pepper, 1 teaspoon salt, 1 cup carbonated beer
- Take the baking sheet with the rack out of the oven and place it next to the bowl with the batter.
- Dip each onion ring into the batter, ensuring it's evenly coated. Let any excess batter drip
- Then dip each onion ring into the breadcrumbs and place the coated rings on the baking rack, arranging them in a single layer.1 cup breadcrumbs
- Lightly spray the tops of the onion rings with cooking spray or drizzle them with a bit of olive oil. Then bake the onion rings in the preheated oven for 15-20 minutes, flipping them halfway through the baking time, until they are golden brown and crispy on both sides.olive oil spray
- Sprinkle with extra salt if desired.
Notes
- Use large onions like sweet onions (such as Vidalia or Walla Walla) for the best flavor and texture. They should be thick enough to hold up to the batter and baking process.
- Try to slice the onions into uniform rings so that they cook evenly. Too-thin slices may become overly crispy and too-thick slices may not cook through properly.
- The batter should be thick enough to coat the onion rings without dripping off excessively. If it's too thin, add a bit more flour; if it's too thick, add a splash more beer.
- Preheat your baking sheet in the oven before placing the battered onion rings on it. This helps the bottoms of the rings crisp up more quickly.
- Make sure each onion ring is evenly coated with the batter. You can use a fork or tongs to dip them and shake off excess batter before placing them on the baking sheet.
- Leave enough space between the onion rings on the baking sheet so they have room to cook evenly and the hot air can circulate around them. Overcrowding can lead to the batter sticking to adjacent rings or not crisping up properly.
Nutrition
Calories: 276kcal | Carbohydrates: 52g | Protein: 8g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 786mg | Potassium: 221mg | Fiber: 3g | Sugar: 4g | Vitamin A: 249IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 3mg