Xanthan Gum Free Vegan Beer Battered Onion Rings
Crispy, golden, and shatteringly light, these beer battered onion rings are the kind of pub-style snack that feels almost too good to be homemade. The batter comes together with pantry staples — flour, cornstarch, baking powder, and a handful of bold spices like smoked paprika and garlic powder — so there's no need for any gums or binders to get that perfect crunch. Cold vegan lager does the heavy lifting here: the carbonation creates a batter that clings beautifully to each ring and puffs up in the hot oil into something genuinely spectacular. Dredging the onions in plain flour before dipping them is the small but crucial step that keeps everything locked in place. Frying in batches at a steady 375°F ensures each ring comes out deep golden rather than greasy or pale. A finish of flaky sea salt right out of the oil is simple and completely transforms the whole thing. Serve them immediately 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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