Fructose Free Vegan Beer Battered Onion Rings
Crispy, golden, and shatteringly light, these beer-battered onion rings deliver the kind of crunch that makes it hard to stop at just one. The batter comes together with pantry staples like flour, cornstarch, smoked paprika, and garlic powder, then gets its signature lift from cold carbonated lager — no eggs, no dairy, no fuss. Yellow onions are naturally low in fructose compared to many other allium varieties, making them a smart pick when you need to keep things gut-friendly without sacrificing flavor. Dredging each ring in plain flour before the batter dip is the secret move here — it gives the coating something to grip so it stays put through the whole fry. Keeping the oil at a steady 375°F is what separates pale, soggy rings from the deep golden beauties you're going for, so don't skip the thermometer. A finish of flaky sea salt right out of the oil ties everything together and makes these feel genuinely restaurant-worthy. Serve them immediately while the batter is still crackling — they won't last long anyway.
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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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