Fit to Be Fried: Our Beer Battered Onion Rings

With all due respect to the Gateway Arch, when I think of St. Louis — which celebrates its 250th birthday this weekend — the two things that immediately spring to mind are baseball and beer.

Let’s honor this great city’s semiquincentennial (a.k.a. sestercentennial, bicenquinquagenary or quarter millennial) and pay homage to its rich brewing history the best way I know how: by deep frying something in a delicious Budweiser-infused batter.


  • 3 large yellow onions, sliced
  • 2 cups of flour
  • 2 beaten eggs
  • 1 bottle Budweiser
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoons baking powder
  • 1 tablespoon vegetable oil
  • 1 teaspoon hot sauce
  • Salt to taste
  • Pepper to taste
  • Vegetable or peanut oil for frying

This recipe also works for fish, vegetables, pickles, chicken and clams, among other foods that would taste awesome fried — which is to say, almost anything. For a cornmeal batter that’s great for hot dogs and catfish, substitute 1 cup of cornmeal for 1 cup of flour.


  1. In a large mixing bowl, add the bottle of beer
  2. Add seasonings, hot sauce, oil and beaten eggs into the beer; whisk well
  3. Using a flour sifter, slowly add the flour to the bowl
  4. Continue whisking as you go; the batter will have a smooth but thick consistency
  5. Refrigerate the batter for 2 hours before using
  6. Cut onions into 1/3-inch or 1/2-inch slices
  7. Give the slices a dusting of flour, shaking off the excess
  8. Preheat deep fryer to 370°
  9. Dip the onion slices into the beer batter, thoroughly coating each piece
  10. Allow excess to drip off and add to hot oil
  11. Cook until outer coating is a golden brown color
  12. Use a slotted spoon to transfer them to paper towels
  13. Drain the onion rings of excess oil, then sprinkle with salt and pepper to taste
  14. Enjoy with an ice-cold beverage, and raise a toast to St. Louis!

– P.J. Butland