Onion Rings

Look at what I have:

I cannot remember the last time I had onion rings, but I guarantee they were not as good as these.  Since most of the time onion rings are made with egg or dairy, it’s been a very long time.  Fortunately, I saw this article on Tree Hugger the other day, about making your own “take out food.”

I suppose I knew that I could make onion rings myself, but I don’t do deep frying at home (I hate wasting that much oil, aside from that many calories).  The method used in the original recipe uses a more or less shallow frying method.  It doesn’t save calories, but you don’t waste a ton of oil that way.  As for the calories… I only made half an onion’s worth.  I can handle that.

The original recipe calls for buttermilk.  Vegan “buttermilk” can be made by adding a teaspoon of vinegar to a cup of non-dairy beverage.  I actually used some thinned out plain soyogurt which worked just as well… actually, probably even better, because it’s thicker.

1. Slice onion into 1/4 inch thick rounds. Separate into rings. Place “buttermilk” in dish and add cayenne. Add onion rings and soak for 15 minutes.
2. Heat 1 inch of vegetable oil in a skillet or wok on medium-high heat. Place flour, salt and pepper in a re-sealable bag or container. Add rings and shake well.
3. When hot, add rings to oil a few at a time, without crowding the pan and fry until golden and crisp, about 1-2 minutes.
4. Drain on paper towels, salt and serve immediately. If you are cooking them in batches, keep them warm in the oven at 200F until they are all cooked.