Mushroom Free Vegan Beer Battered Onion Rings
Crispy, golden, and shatteringly light, these beer battered onion rings are the kind of bar-food classic that belongs in every home cook's rotation. The batter comes together with pantry staples — flour, cornstarch, smoked paprika, and garlic powder — plus a cold vegan-certified lager that does serious heavy lifting. The carbonation in the beer keeps the coating airy and helps it cling to each ring, so you get that satisfying crunch without any dairy or eggs in sight. Dredging the rings in flour before dipping them in batter is the small but crucial step that locks everything in place and prevents sliding. Because the ingredient list is entirely plant-based and built around straightforward kitchen staples, there's nothing lurking here that could be a concern for anyone avoiding fungi or fungal-derived additives — just honest, simple food. Serve them straight off the rack with a hit of flaky sea salt and something cold to drink, and they'll disappear faster than you can fry the next batch.
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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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