Crispy Onion Rings

 

Ingredients:

• 2 large onions
• ⅔ cup (80 g) all-purpose flour
• 1 teaspoon baking powder
• 2 tablespoons (18 g) cornstarch
• 3 tablespoons (16 g) nutritional yeast flakes or vegan parmesan
• 1 teaspoon paprika powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ¼ teaspoon pepper
• ⅔ cup (160 ml) soy milk or other dairy-free milk
• 1 cup (120 g) breadcrumbs (for oven-baked option, optional)

Instructions:

1. Peel the onions and cut them into ½-inch (1.3 cm) thick slices. Gently separate the onion slices into rings.
2. In a bowl, whisk together the flour, baking powder, cornstarch, nutritional yeast flakes (or vegan parmesan), paprika powder, garlic powder, salt, and pepper.
3. Add the dairy-free milk and whisk until smooth. Adjust the consistency of the batter by adding more flour if it's too runny or more liquid if it's too thick.
4. To pan-fry the onion rings:
   • Heat enough oil in a large shallow pan or pot so that it is at least ½-inch high to 356 °F (180 °C).
   • Dip the onion rings in the batter and immediately place them in the hot oil.
   • Fry for about 1-2 minutes per side until the onion rings are golden and crispy.
   • Remove to paper towels to drain.
5. To oven-bake the onion rings:
   • Preheat the oven to 428 ºF (220 ºC) and line a baking sheet with parchment paper.
   • Dip the onion rings in the batter, then let excess batter drip off, and roll them in the breadcrumbs.
   • Place on the prepared baking sheet, spray with cooking oil, and bake for about 15-20 minutes, flipping halfway through.
6. Serve the onion rings immediately with dill dip or other dips like sour cream, aioli, sweet and sour sauce, and enjoy!

Notes:

• You can use all-purpose, spelt, or gluten-free flour. Brown rice flour also works. If using self-raising flour, you can skip the baking powder.
• If the flour and/or baking powder is lumpy, I recommend sifting it first.
• Keep warm: Depending on the size of your pan or pot, you may need to cook the onion rings in batches. Therefore, it's best to keep the cooked onion rings warm in the oven at a low temperature so they do not become soggy and stay crispy. Leftovers can be stored covered in the refrigerator, then reheated in the oven, until crispy again!