Sesame Free Vegan Beer Battered Onion Rings
Crispy, golden, and shatteringly light, these beer-battered onion rings are the kind of bar-food classic that's almost impossible to resist straight off the rack. The batter gets its incredible crunch from a combination of all-purpose flour, cornstarch, and cold vegan lager — the carbonation in the beer does the heavy lifting, creating an airy coating that puffs and crisps beautifully in the hot oil. Smoked paprika and garlic powder give every ring a subtle, savory depth that makes plain ketchup feel like an upgrade. For anyone navigating a sesame allergy or sensitivity, this recipe is a genuine win — there's no tahini, no sesame oil, and no sesame seeds hiding anywhere in the ingredient list, which is more than you can say for a lot of restaurant versions. The dredge-then-dip method is the secret to even coverage, so you get that satisfying crunch all the way around without any bare or soggy patches. Serve them immediately with a sprinkle of flaky sea salt 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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