Turmeric Free Vegan Beer Battered Onion Rings
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 flour, cornstarch, and cold vegan lager — the carbonation does real work here, creating an airy coating that fries up beautifully without any animal products in sight. Smoked paprika and garlic powder give every ring a subtle, savory depth that makes plain ketchup feel like an upgrade. Many spice blends and seasoning mixes sneak in turmeric as a color booster, but this recipe keeps things clean with a short, straightforward ingredient list you can verify at a glance. Dredging each ring in plain flour before the batter dip is the small step that makes a big difference — it helps everything cling and stay crisp instead of sliding off in the oil. A finish of flaky sea salt right out of the fryer is optional but genuinely worth it. Serve them immediately while the batter is still crackling and you'll understand why homemade always wins.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!