Fish Free Vegan Beer Battered Onion Rings
Crispy, golden, and shatteringly light, these beer battered onion rings are the kind of crowd-pleaser that disappears before they even have a chance to cool down. The batter comes together with pantry staples — flour, cornstarch, smoked paprika, garlic powder — plus a cold vegan-certified lager that does the heavy lifting, creating that signature airy crunch through carbonation alone. No eggs, no dairy, no fish-derived ingredients anywhere in the mix, so anyone avoiding seafood and animal products can dig in without a second thought. Dredging each ring in dry flour before the wet batter dip is the move that keeps everything locked on tight during frying, giving you that thick, pub-style coating rather than a thin, flimsy shell. Frying in batches and letting the oil come back up to temperature between rounds means every single ring comes out evenly golden instead of greasy and pale. A hit of flaky sea salt right out of the oil is optional but honestly non-negotiable. Serve them immediately alongside your favorite dipping sauce and watch them vanish.
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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
Ingredient noteSome brands use animal-derived fining agents like gelatin during production. Look for bottles labeled vegan or check a resource like Barnivore.com.
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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