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 all-purpose flour, cornstarch, and cold carbonated lager — the bubbles do serious work here, creating that airy, crackling shell you'd expect from a great bar basket. Because the recipe calls for a vegan-certified lager or pale ale made without rye, it sidesteps one of the trickier ingredients that sneaks into craft beers and specialty brews. Smoked paprika and garlic powder give every ring a warm, savory depth that plain fried onions simply can't compete with. The double-dredge method — a quick coat of dry flour before the wet batter — is the secret to keeping everything locked on tight through the fry. A finishing hit of flaky sea salt right out of the oil pulls it all together. Serve them fast while the coating is still crackling, because they won't last long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Most beers don't contain rye unless it's a rye-specific brew. Choose a standard lager or ale.
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
