Chestnut Free Vegan Beer Battered Onion Rings
Crispy, golden, and impossibly satisfying, these beer-battered onion rings deliver that classic pub-style crunch without a single animal product in sight. The batter comes together with pantry staples — flour, cornstarch, smoked paprika, and garlic powder — plus a cold vegan-certified lager that does serious heavy lifting. The carbonation in the beer keeps the coating light and airy while the cornstarch ensures it fries up shatteringly crisp rather than dense or greasy. Dredging each ring in plain flour before the batter dip is the small but crucial step that makes everything stick and stay put in the hot oil. Frying in batches and letting the oil return to temperature between rounds means every single ring comes out evenly golden instead of pale and soggy. A finish of flaky sea salt right out of the fryer is optional, but honestly, don't skip it. These are the kind of onion rings that disappear before they even make it to the table.
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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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