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Beer-Battered Onion Rings

Beer battered onions rings on a healthy vegan diet? Sure, sometimes, as a treat. These crisp, light, not oily onion rings will win you raves on that special party occasion. Cooked in healthy avocado oil, you get to have your cake and eat it with this treat. 


avocado oil for frying
1-2 yellow onions, thickly sliced into rings
sea salt 

1 cup whole wheat pastry flour
pinch sea salt
1 tablespoon kuzu, dissolved in a small bit of cold water
3/4-1 cup dark beer or sparkling water

Mix tempura batter by combining flour and salt. Stir in dissolved kuzu. Slowly add beer or sparkling water to form a thin spoonable batter--take care that it's not too runny. Set batter aside for 10 minutes before use. The sparkling water or beer and the kuzu are what will make your coating crispy, so they are important ingredients. 

Prepare the onions. Heat about 3 inches of oil in a deep pot over medium heat. Make sure the oil is hot enough to fry--you can check the temperature by simply submerging a pair of chopsticks in the oil. If bubbles accumulate around the chopsticks, the oil is ready. Raise the heat to high and begin dipping a few onion rings in the tempura batter and dropping them gently into the oil. Fry until crispy and golden brown. The average frying time is 1-2 minutes. Try not to leave the food in the oil too long or your food will be oily, instead of crispy. Drain well on paper. 

Repeat with remaining onion rings. You may want to keep the onion rings in a warm oven to keep them cris 


Frey Vineyards
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