Nitrate & Nitrite Free Vegan Beer Battered Onion Rings
Crispy, golden, and shatteringly light, these beer battered onion rings are the kind of bar-food classic that feels almost too good to be true when you make them at home. The secret is cold vegan lager whisked into a seasoned batter of flour, cornstarch, smoked paprika, and garlic powder — the carbonation creates that signature airy crunch that holds up beautifully right out of the fryer. Because the ingredient list is built entirely from whole pantry staples and fresh onion, there are none of the cured or processed additives that sneak into so many packaged snack foods and restaurant versions. Every component here is straightforward and clean, which makes this a genuinely worry-free crowd-pleaser. The double-dredge technique — a quick coat of dry flour before the batter — locks everything in place so the coating stays put instead of sliding off in the oil. A finish of flaky sea salt right off the rack is all the seasoning they need. Serve them immediately while the batter is still crackling 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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