Vegan Beer Battered Onion Rings
Crispy, golden, and shatteringly crunchy, these beer-battered onion rings are the kind of crowd-pleaser that disappears off the plate before you can even sit down. The secret to the light, airy coating is a cold vegan-certified lager or pale ale — the carbonation in the beer creates bubbles in the batter that puff up beautifully in the hot oil, giving you that satisfying crunch without a single drop of dairy or egg. A blend of cornstarch and flour keeps the coating delicate rather than doughy, while smoked paprika and garlic powder add a subtle, savory depth that makes these way more interesting than anything you'd pull from a freezer bag. Dredging each ring in plain flour before dipping it in the batter is the move that makes everything stick properly, so you get full, even coverage on every single ring. Frying in batches and keeping the oil at a steady 375°F ensures the coating sets fast and stays crisp instead of turning greasy. A finishing hit of flaky sea salt right out of the oil is optional but honestly non-negotiable. Serve them immediately with your favorite dipping sauce — this recipe makes enough for four people, though you may want to double it just to be safe.
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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
Ingredient noteSome brands use animal-derived fining agents like gelatin during production. Look for bottles labeled vegan or check a resource like Barnivore.com.
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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