Nutmeg Free Vegan Beer Battered Onion Rings
Crispy, golden, and shatteringly light, these beer battered onion rings are the kind of pub-style snack that's almost impossible to stop eating. The batter gets its incredible crunch from a combination of flour, cornstarch, and cold lager — the carbonation does real work here, creating an airy coating that fries up beautifully without any heaviness. Smoked paprika and garlic powder give every ring a subtle, savory depth that makes plain ketchup feel like an upgrade. Many classic onion ring recipes lean on warm spices like nutmeg to round out the batter, but this version skips it entirely and loses absolutely nothing — the smoked paprika more than carries the flavor. Dredging each ring in dry flour before the wet batter dip is the move that keeps everything from sliding off in the oil, so don't skip that step. A finish of flaky sea salt right out of the fryer is optional in name only. Serve them immediately while the coating is still crackling and the onion inside is just tender — these do not wait around.
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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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