Oats Free Vegan Beer Battered Onion Rings
Crispy, golden, and shatteringly light, these beer-battered onion rings are the kind of crowd-pleaser that disappears the moment they hit the table. The batter comes together with all-purpose flour, cornstarch, and a cold vegan-certified lager, and that carbonation is the real secret — it creates an airy, crunchy coating that clings beautifully to every ring. Smoked paprika and garlic powder give the batter a subtle depth that makes these taste far more complex than the short ingredient list suggests. For anyone navigating an oat-free lifestyle, this recipe is naturally in the clear — there's no oat flour, no oat-based thickener, and no ambiguous pantry shortcuts hiding in the mix. The dredge-then-dip technique ensures the batter actually sticks, so you get that satisfying crunch all the way through rather than a soggy, sliding shell. Finished with a pinch of flaky sea salt straight out of the oil, they're best eaten immediately — which, honestly, won't be a problem.
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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
Ingredient noteMost beers don't contain oats. Avoid oatmeal stouts and check labels on craft beers.
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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