Cinnamon 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 your regular rotation. The batter comes together with pantry staples — flour, cornstarch, smoked paprika, garlic powder — and a cold vegan lager or pale ale that creates serious crunch through carbonation. No eggs, no dairy, no hidden spice blends with mystery ingredients, just a clean, straightforward batter that fries up beautifully every time. For anyone navigating a cinnamon sensitivity, packaged seasoning mixes and pre-made batters can be a real minefield, so mixing your own from scratch here is genuinely the safest and most satisfying route. Dredging the rings in plain flour before dipping them in the batter is the small step that makes everything stick and stay crispy instead of sliding off in the oil. A sprinkle of flaky sea salt right out of the fryer is all the finishing touch these need. Serve them immediately while the batter is still crackling and you will not have a single ring left on the plate.
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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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