Beef Free Vegan Beer Battered Onion Rings
Crispy, golden, and shatteringly light, these beer battered onion rings are the kind of bar-food classic that tastes like it came from a professional fryer — except you made them at home. The batter gets its incredible crunch from a combination of cornstarch, baking powder, and cold vegan-certified lager, with the carbonation doing the heavy lifting to keep things airy and light. Smoked paprika and garlic powder give every ring a subtle, savory depth that makes plain ketchup feel almost too simple. The double-dredge technique — a quick coat of dry flour before the wet batter — is the secret to getting that batter to actually stay on instead of sliding off in the oil. Everything in this recipe is entirely plant-based, so there's no need to scan labels or second-guess anything. Serve them straight off the rack with a pinch of flaky sea salt and something cold to drink, because they wait for no one.
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Learn more →Ingredients
4 servings
For the onion rings
- 2 large yellow onions
For the batter
- 1 ½ cups all-purpose flour, divided
- ½ cup cornstarch
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 ¼ cups vegan-certified lager or pale ale, cold
For frying
- neutral oil, for frying (about 4 cups)
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Peel the onions and slice them crosswise into rounds about 3/4-inch thick. Separate the rounds into individual rings and spread them on a sheet pan lined with paper towels. Pat dry.
- 2
Pour the neutral oil into a large heavy-bottomed pot or Dutch oven to a depth of about 3 inches. Heat over medium-high heat until the oil reaches 375°F (190°C) on a deep-fry thermometer.
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