Cashew 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 made at home. The batter comes together with pantry staples — flour, cornstarch, smoked paprika, and garlic powder — plus a cold vegan lager that does serious heavy lifting. The carbonation in the beer creates that signature airy crunch, while the cornstarch keeps things delicate rather than doughy. Dredging each ring in dry flour before the wet batter dip is the move that makes everything stick and fry up evenly without sliding off in the oil. There's not a drop of dairy, egg, or tree nut in sight, so anyone navigating nut-free or plant-based eating can dig in without scanning a single label. A finish of flaky sea salt right out of the fryer takes them from great to genuinely hard to stop eating. Serve them immediately — these are at their best hot, crackling, and fresh off the rack.
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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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