Walnut 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 comes together with pantry staples — flour, cornstarch, smoked paprika, and garlic powder — plus a cold vegan-certified lager that does the heavy lifting, creating that signature airy crunch through carbonation alone. Dredging each ring in dry flour before the wet batter dip is the move that keeps everything locked on tight, so you get a coating that actually stays put in the hot oil. There are no nuts, nut oils, or nut-derived ingredients anywhere in this recipe, making it a genuinely safe and satisfying choice for anyone navigating tree nut concerns without wanting to sacrifice flavor. Frying in a neutral oil at a steady 375°F gives you that deep golden color and clean taste that lets the smoky, savory batter shine. A finishing hit of flaky sea salt right out of the oil is optional but honestly non-negotiable. Serve them immediately and watch them vanish.
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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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