3 ratings

Prosecco Battered Onion Rings

Forget beer batter, prosecco batter is the way to go
Prosecco Battered Onion Rings

Most people have had (or at least heard) of beer batter. Commonly used for deep frying fish, shrimp, chicken and onion rings, beer batter uses beer for its flavor as well as its carbonation, which adds body and lightness. This recipe uses prosecco in place of beer for a batter that is even lighter that one made using beer. Think of it as an Italian tempura batter, light, crisp and delicious. Pair these onion rings with a nice chilled glass of prosecco for the ultimate onion ring experience.

To read about the 10 Best Onion Rings in America, click here.

Calories Per Serving


  • Peanut oil (for frying)
  • 2 Cups flour
  • 2 1/4 Cups prosecco or other sparkling wine
  • Salt and freshly ground black pepper
  • 3 large sweet onions (such as Vidalia), peeled


Pour oil into a wide, deep pot to a depth of 2 inches and heat over medium-high heat until temperature reaches 365 degrees F.

Whisk together the flour and prosecco in a large bowl until batter is smooth.

Season with salt and pepper.

Slice onions into 1-inch-thick rounds, then separate into rings.

Working in small batches, coat onion rings in batter, then use a fork to transfer rings one at a time to hot oil and deep-fry, turning often, until golden and crisp, 2-3 minutes per batch.

Transfer onion rings with a slotted spoon to paper towels to drain.

Season to taste with salt.