Chicken Free Vegan Beer Battered Onion Rings
Crispy, golden, and shatteringly light, these beer battered onion rings are the kind of bar-food classic that belongs in every home cook's rotation. 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 creates an airy, craggy coating that puffs up beautifully in the hot oil and stays crisp long enough to actually enjoy. Dredging each ring in plain flour before the batter dip is the small but crucial step that keeps everything locked on tight. There's no egg, no dairy, and absolutely no poultry product anywhere near this recipe, so it's naturally free of the usual animal-based batter additions without any substitution gymnastics. A finish of flaky sea salt right out of the fryer is optional, but honestly, don't skip it. 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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