Ginger Free Vegan Beer Battered Onion Rings
Crispy, golden, and shatteringly light, these beer battered onion rings are the kind of pub-style snack that feels indulgent without any compromise on flavor. The batter comes together with pantry staples — flour, cornstarch, smoked paprika, and garlic powder — and the cold lager does the heavy lifting, creating a carbonated batter that clings beautifully and fries up with serious crunch. There's no ginger anywhere in this recipe, which makes it a genuinely safe pick for anyone navigating that sensitivity, since so many batters and seasoning blends sneak it in without warning. Dredging each ring in plain flour before the wet batter dip is the move that keeps everything from sliding off in the oil. Frying in small batches and keeping the oil at a steady 375°F ensures every ring comes out evenly cooked rather than greasy or pale. A finish of flaky sea salt right out of the fryer pulls the whole thing together. 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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