Brazil Nut Free Vegan Beer Battered Onion Rings
Crispy, golden, and shatteringly light, these beer battered onion rings are the kind of bar-food classic that feels almost too good to be true when you make them at home. The secret is a cold vegan lager or pale ale whisked into a spiced batter of flour, cornstarch, smoked paprika, and garlic powder — the carbonation lifts the coating as it fries, giving you that satisfying crunch without any animal products in sight. A quick dredge in dry flour before the batter dip is the move that keeps everything locked on tight, so you get a shell that stays crisp instead of sliding off. Every ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or cross-contamination stress to worry about — just straightforward pantry staples doing their job beautifully. Frying in batches and letting the oil return to 375°F between rounds is what separates truly golden rings from soggy ones, so don't rush that step. A finish of flaky sea salt right out of the oil is optional but honestly non-negotiable. Serve them immediately and watch them disappear.
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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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