These Crispy Beer Battered Onion Strings are a fantastic addition to adorn the tops of burgers, steaks, curly fries, or on top of any appetizer dips. They add an incredible amount of crispy onion flavor!
If the sheer amount of photos in this post doesn’t indicate how much I love these Crispy Beer Battered Onion Strings, I don’t know what will. I love them a LOT, don’t you?
But, I also have a reason WHY there are so many photos. I’ll give you a hint. I want you to be successful when you make them. It’s as simple as that. 🙂
Before we get to my reasoning of excessive photo overload, I want to talk about why these crispy onion strings are so dang tasty. Well, they’re onions. Fried crispy. With a seasoned breading. Um, yum. Let’s just start right there. 🙂
But, the other reason we love them (did I mention they’re onions?), is because they add fantastic flavor to a variety of dishes.
Later this week, I’m going to share a chicken burger that highlights these chewy, crispy bits of onion goodness, so I needed to make sure you first had this recipe.
The photo you see above is just because I loved the artistic nature of it. :-). No lie. I liked the picture. And, I have an after picture nearly identical that shows what these beauties look like finished.
So, there you have it. I took complete photographer liberty in what I posted today. You get the drift. Onions are pretty!
Now, the photo above is the real reason I brought you here.
You see how thinly sliced the onions are? So thin, they are translucent. THAT is how you want them when you slice them. The easiest way to get them that way is with a mandoline.
But, for pete’s sake – whatever you do – PLEASE BE CAREFUL. Truth = mandolines scare me. 😐
When you mix your batter, the batter will be very thin (the consistency will be similar to the beer you used in the batter). This is good, because you want a thin batter for your ultra skinny onion strings!
When you fry these, you just want to make sure that you don’t over-cook them. They should be golden, but not dark golden or brown. The photo above shows them cooked just right – which is exactly how you want them.
When I make these, I tend to make extra to have on hand in the refrigerator. They are fantastic on top of eggs, omelets and sandwiches. So, don’t be afraid to make a bunch so that you have them at the ready whenever you need a flavorful onion boost. You will find that they have many uses.
- 1 and ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon seasoned salt
- 1 teaspoon Mrs. Dash Extra Spicy seasoning
- 1 teaspoon cracked black pepper
- 1 and ½ bottles of dark beer* (12-ounce bottles)
- 3 large eggs
- 1 and ½ large yellow onions, thinly sliced
- Vegetable oil**, for frying
- Mix the flour, baking powder, seasoned salt, Mrs. Dash's Extra Spicy Seasoning and cracked black pepper in a large bowl. In a pitcher, mix together the beer and the eggs. Pour the liquid into the dry ingredients and mix until throughly blended.
- In a large heavy-bottomed pot, heat enough vegetable oil to come halfway up the sides of the pot until a deep-frying thermometer inserted in the oil registers 375 degrees F.
- In batches, dip the onion strings into the batter, then plunge them into the hot oil and cook until golden, 2 to 3 minutes. Remove and place on a paper towel to drain. Repeat with the rest of the onions. Sprinkle with seasoned salt to finish.
**I used Canola Oil, and I used 5 cups.
Crispy Beer Battered Onion Strings
Recipe from Beer Battered Onion Strings