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Buttermilk and Beer-battered Onion Rings

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“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.

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