Paraben 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 a cold lager or pale ale whisked into a seasoned flour and cornstarch batter — the carbonation creates that airy, crackling shell that stays crisp long enough to actually enjoy. Smoked paprika and garlic powder give every bite a subtle depth that plain fried onion rings just can't compete with. Because the entire ingredient list is built from straightforward pantry staples and whole produce, there are no hidden preservatives, synthetic additives, or cosmetic-derived compounds to worry about — exactly what you want when you're keeping things clean. Dredging the rings in flour before the batter dip is the move that keeps everything locked on tight, so you get full coverage and zero soggy patches. A finishing hit of flaky sea salt right out of the oil is optional but honestly non-negotiable. Serve them immediately 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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