Buttermilk and Beer-battered Onion Rings

Total Time
Prep 2 mins
Cook 30 mins

These are the best battered onion rings I've ever had. Recipe comes from Famous Dave's Backroads & Sidestreets. Preparation and cooking times are approximate since you can decide whether to chill the rings and batter for 2-24 hours.

Ingredients Nutrition


  1. Stir sugar into 2 quarts cold water.
  2. Slice onions 3/4 inch thick, place in sugar water and refrigerate.
  3. For the batter, mix all dry ingredients until well blended.
  4. Mix buttermilk, eggs and 2 T.
  5. oil together and mix into cornmeal mixture.
  6. Lightly stir but do not over mix.
  7. Gently fold in the beer until well mixed.
  8. Drink what's left of the beer.
  9. Refrigerate batter for 2 hours, rings and batter are best if chilled overnight.
  10. Drain onion rings.
  11. Make sure to discard thin membrane that separates from the rings or the batter won't stick.
  12. Place oil in a heavy skillet about 3/4 inch deep and heat to 350°.
  13. Dip rings into batter and fry until a deep, dark golden brown.
  14. Drain on a wire rack.


Most Helpful

You won`t go wrong with these crunchy sweet onions rings.The only thing I changed was skipping the onion salt and added more of a kick by adding my finely ground habanaro flakes.

Rita~ August 19, 2003

Delicious onion rings and sooo easy to prepare. I sort of forgot the onions had to be refrigerated for a couple of hours, and only had time to refrigerate mine for about 1 hr. They still turned out to be really good.

Dreamgoddess August 18, 2003

Very good, but we didn't prefer the cornmeal texture/grittyness. We made these on the deck for a leisurely appetizer/grilled pizza party with company. They were enjoyed by everyone although it was time consuming to fry. I would make this recipe again in the same type of setting but I need to find a substitution for the cornmeal. Maybe corn flour instead of corn meal?

Mickey in MN October 06, 2009

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