You are so jealous.
Look at what I have:
Mmm… crispy oniony goodness!
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.
Vegan “buttermilk” can be made by adding a teaspoon of vinegar to a cup of non-dairy beverage.
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.
Vegan Onion Rings
- 2 sweet onions
- 1 cup vegan “buttermilk”
- pinch cayenne
- Vegetable oil for frying
- 1 cup unbleached all-purpose flour
- salt and freshly ground pepper
- 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.
- 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.
- 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.
- 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.
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