Are you guys football fans?
Ashlee and I have so many great memories of going to games and hosting ‘Sunday Funday’ football at our house, so it’s always a little hard for us when the season comes to an end. Even though the Bengals didn’t make it very far this season, I’m still sad it’s over.
If you’re not a football fan, there’s one thing we can agree on and that’s the great food that always seems to be at all the best tailgates and football parties.
If you’re going to a Super Bowl party this year, we promise our vegan beer battered onion rings will be more popular than the halftime show!
You can make the onion rings a couple days before so all you have to do is fry them up the day of the big party and they’ll stay crispy for hours.
We paired our vegan beer battered onion rings with a vegan jalapeno ranch dressing that is perfectly spicy and tangy. If you’re not a fan of jalapenos or ranch, then go fuck yourself.
I’m just kidding!!! But really, if you’re not a fan, simply make your own dressing or pair our onion rings with your favorite BBQ sauce! Honestly, these vegan beer battered onion rings are so delicious, you don’t even need a sauce, but I’m a condiment kinda girl if ya know what I mean.
Like a mentioned earlier, you can make these onion rings a few days ahead of time, stick ’em in the freezer, and forget about them until they’re ready to be fried the day of. Just remember not to thaw them.
We hope you guys love this recipe as much as we do!! If you happen to make these delicious vegan beer battered onion rings, show some love!!!
Take a picture on Instagram and tag us at @Eat_Figs_Not_Pigs. Til next time, guys!!!
- ½ cup vegan mayonnaise (we use Hampton Creek)
- ½ cup vegan sour cream (we use Tofutti)
- 2 jalapenos, deseeded
- 1 small lemon, juiced
- 1 teaspoon fresh dill, finely minced
- ¼ tsp garlic powder
- 2 cloves garlic
- ¼ tsp Kosher salt
- 1 green onion, finely minced
- Canola oil, for frying
- 2 small yellow onions, sliced into 1” thick rings
- 1 cup ice cold beer (we used Lagunitas Pilsner)
- 1 cup white vinegar
- 2 cups Panko bread crumbs
- 2 tsp Kosher salt
- 1 tsp black pepper
- 1 tsp Slap Ya Mama seasoning (we use hot)
- 1.5 cup flour
- ½ cup cornstarch
- In a blender, puree all ingredients until smooth.
- Keep ranch in a mason jar or container
- Store in the refrigerator until ready to use
- In a large mixing bowl, add vinegar and sliced onion rings. Set aside to soak for 30 minutes.
- Drain onions.
- In the same large mixing bowl, add flour, cornstarch and ice cold beer. Whisk until smooth and free of lumps.
- In another bowl, add panko bread crumbs and seasonings. Mix thoroughly.
- Coat each onion ring first in the wet batter (tapping of excess batter first), then in the bread crumb mixture, making sure that each rings is fully coated.
- Place the coated onion rings on a flat cookie tray and place in the freezer for 30 minutes to an hour -- this step is not necessary, but I like to do it to ensure none of the coating falls off the rings before frying
- Fill a deep fry pan on medium high heat, add enough Canola oil to cover at least 2” from the bottom of the pan.
- Once oil reaches 375 degree F, fry onion rings until golden and crispy, about 4-6 minutes per side.
- Transfer cooked rings to a paper towel lined plate
- Serve hot with jalapeno ranch