Dairy 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 indulgent without a drop of dairy anywhere in the recipe. The batter comes together with pantry staples — flour, cornstarch, smoked paprika, 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, giving you that satisfying crunch in every bite. Dredging the rings in plain flour before dipping them in batter is the move that keeps everything locked on tight, so you get full coverage rather than patchy spots. Frying in small batches and keeping the oil at a steady 375°F means each ring comes out deep golden rather than greasy or pale. A finish of flaky sea salt right out of the fryer pulls the whole thing together. Serve them immediately while the coating is still crackling — they won't last long.
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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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