Rice Free Vegan Beer Battered Onion Rings
Crispy, golden, and shatteringly light, these beer-battered onion rings are the kind of crowd-pleaser that disappears before they even have a chance to cool down. The batter is built on all-purpose flour and cornstarch — no rice flour, no rice starch — so anyone avoiding rice-based ingredients can dig in without a second thought. Cold vegan lager does the heavy lifting here, with its carbonation creating that signature airy crunch that makes a great onion ring truly great. Smoked paprika and garlic powder give the batter a subtle depth that goes way beyond plain fried dough. The dredge-then-dip method is the real secret: coating each ring in dry flour first gives the batter something to grip, so it stays put in the hot oil instead of sliding off. A finishing sprinkle of flaky sea salt right out of the fryer pulls everything together. Serve them straight off the rack while they're still crackling and you'll understand why homemade always wins.
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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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