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Describing what I think makes for the perfect onion rings is pretty easy. Nicely seasoned batter that isn’t too thick or too thin. I want to still taste the onion. And of course, there has to be the right bite-through. If I take a bite and half of the onion slides out of the ‘batter tunnel’, I’m just not going to be happy. And (don’t hate me), I have to be able to enjoy the rings without any dipping sauce. Doesn’t mean that I won’t use ketchup or something else, but I want that option. I want the rings to be able to stand on their own. Like these copycat A&W onion rings do.
I prefer to use sweet onions when I make my copycat A&W onion rings. Vidalia and Texas sweet 1015s are my favorite. I try to not get the super-large onions because the rings don’t fit into my small deep fryer. If I am using my big fryer or a Dutch oven I can get the monster-sized onions and make hula-hoop-sized rings!
If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.
Copycat A&W Onion Rings
- Preheat a deep fryer or Dutch oven with 3" of oil to 375 F.
- In a medium bowl combine the tempura mix, onion powder and pepper.
- Stir in the water.
- Add most of the beer and stir. You want the batter to be like pancake batter but thinner. Add more beer if you need to make it thinner. If you end up adding too much liquid just stir in some more tempura mix to thicken it.
- Working in batches if needed, dip the rings into the batter and place in the fryer.
- Fry 3-5 minutes, flipping once, until golden brown.
- Transfer to a wire rack or paper towel-lined plate to drain.
- Season liberally with salt and serve.
Nutritional values are approximate.