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Baked Vegan Beer-Battered Onion Rings – the Perfect Appetizer or Main Course!




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Baked Vegan Beer-Battered Onion Rings are a great appetizer or main dish. These rings can be used for vegan and meat-free meals. They are also very easy to make. They’re also super delicious!

Baked Vegan Beer-Battered Onion Rings: The Perfect appetizer or main course!

You’re probably thinking about deep-fried onion rings. But I’m not only referring to the multitude of health problems that they can cause. You’ll feel sluggish after eating a few bites. It’s not enjoyable anymore. In fact, it can be downright annoying. It’s easy to feel like a fat person long before the cholesterol and fat have had a chance.

Baked Vegan Beer-Battered Onion Rings

Baked Vegan Beer-Battered Onion Rings

Our Vegan Onion Rings are beer-battered and baked to perfection. With this food won't have to worry about a hangover the next day! You can drink whatever you want and enjoy yourself without any consequences.


  • 2 large sweet onions
  • For Batter:
  • 1/2 cup whole wheat flour
  • 2 Tsp cornstarch
  • 1 Tsp dijon mustard
  • 1/2 cup milk of choice
  • 1/2 cup beer
  • For Coating:
  • 2 cups panko crumbs
  • 1 Tsp coarse sea salt
  • 2 Tsp granulated garlic
  • 2 Tsp paprika
  • 2 Tbs olive oil


  • Preheat the oven to 220 degrees Celsius (430 degrees Fahrenheit) and line the biggest baking sheet with parchment paper.
  • I love Panko breadcrumbs because they maintain their crunchiness longer than regular breadcrumbs, and I can’t wait to experiment with them in new recipes.
  • Start by sifting or whisking together the flour and cornstarch in a bowl to make the batter. Once mixed thoroughly, add in only the milk until the mixture becomes smooth with no lumps.
  • Add the mustard and beer, and mix until the batter is as uniform as possible.
  • In a separate bowl, mix the panko with the spices. Then, set that bowl aside and begin working on the coating.
  • Drizzle the olive oil over the panko using a clean finger and toss it until evenly coated. This will also aid in better mixing the spices; don’t be concerned if they didn’t blend well in the previous step.
  • After that, dice the onions into rings. Remove the papery skin from the onion first by chopping off the end.
  • Chop the ham into 1/2-inch thick rings. Separate the rings from one another in a large mixing basin. You won’t need most of the tiny ones.
  • Before you start, have your three bowls lined up in this order: onion bowl, batter bowl, coating bowl, and baking sheet.
  • Submerge your ring into the batter until it is entirely coated, then remove it and shake off any dripping batter.
  • Following, using one hand, grab a small handful of coating crumbs. Gently place the ring in the coating bowl with your other hand simultaneously.
  • Evenly distribute the crumbs on the onion. Then, take more from the sides and add them to coat the other side of the onion. If your ring is large enough, you can also coat the inside by placing your finger in .”)
  • Although this may sound complex, it’s quite simple. After a few tries, you’ll not only understand what I’m saying, but you’ll probably develop your strategy.
  • Place the current ring on the baking sheet and repeat with each subsequent ring.
  • The way to decrease the number of batches is by arranging your onions in a single layer (particularly in the summer). Still, for this recipe’s magic to work, the onions must be in a single layer and preferably with as little contact as possible.
  • We must find a method to cram as many onion rings as possible into a single batch. I like to employ a mix of human intelligence and a “best-fit” approach to allocating space for things.
  • You can look at the onions in your bowl and choose which ring to harvest next with little or no investment (it’s not complicated or time-consuming for you). So, start with the biggest ones and fill the baking sheet. Look for the following most oversized rings that will fit inside the ones already on the sheet. Repeat until you run out of space. (Alternatively, you may put some tiny ones between other rings.) More information about similar difficulties is available here.
  • Remove the pastry lid, then carefully remove each onion ring with a fork and place it on a serving dish. Bake for 25 minutes or until the rings begin to brown slightly. Suppose you’re skilled enough (or have a big oven) only to make one batch, congrats! But if you’re like most of us, use this time while the rings are baking to prepare the next batch. Allow cooling for a few moments before eating.
  • After they have been baked, allow them to cool down before you serve them. Enjoy your Baked Vegan Beer-Battered Onion Rings, as with all things in life!


    These baked vegan beer-battered onion rings make a great appetizer or main dish. These delicious treats will delight your tastebuds if you follow these easy steps. This recipe will help you make delicious Baked Vegan Beer-Battered Orion Rings.

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