
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 — and a cold vegan-certified lager that does serious heavy lifting here. The carbonation in the beer creates that signature airy crunch, while the cornstarch keeps things delicate rather than doughy. A quick dredge in dry flour before the batter dip is the small but crucial step that makes everything cling and fry up beautifully. There's no honey, no animal-derived sweeteners, and nothing hidden — just straightforward ingredients you can read at a glance. Finished with a pinch of flaky sea salt straight out of the oil, these are the kind of rings that make you wonder why you ever ordered them from a restaurant.
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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.
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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