Pecan 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 batter of flour, cornstarch, smoked paprika, and garlic powder — the carbonation creates that signature airy crunch that holds up beautifully straight out of the fryer. Dredging each ring in plain flour before the batter dip is the move that keeps everything clinging right where it should. Every single ingredient here is naturally free of tree nuts, so there's no label-scanning or substitution gymnastics required — just straightforward pantry staples doing exactly what they're supposed to do. A finish of flaky sea salt while the rings are still hot takes them from great to genuinely hard to stop eating. Serve them immediately off the rack 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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