Wednesday, August 28, 2013

Crispy Onion Rings

These vegan oven-baked onion rings are delicious! I am normally not an onion ring fan, but with grilling weather in full swing, I had to try to revise a time tested recipe. These aren’t greasy and taste light and crispy – not overdone or soggy at all. They are the perfect side dish to a veggie burger or summer sandwich.
Crispy Onion Rings 2 large white onions, peeled and sliced into 1/2 inch thick rings 1 medium bowl ice water 1 cup flour, plus 1/4 cup, divided 2 cups non-dairy milk 4 Tablespoons apple cider vinegar 1/2 Tablespoon paprika 1 Tablespoon garlic powder 1 Tablespoon mild curry powder 2 teaspoons salt 1 teaspoon pepper 3 cups cornflakes, crushed 1 cup panko bread crumbs 1/4 cup refined coconut oil, melted (this will not taste like coconut as the refining takes out the coconut flavor) 1. Preheat the oven to 450 degrees. Prepare two baking sheets by lining them with aluminum foil. 2. Separate the larger onion rings from the smaller ones – reserve the smaller ones for another use and only use the larger ones to make onion rings. Place the onion rings into the ice water and submerge completely. 3. In a pie pan or other flat, shallow dish, place the 1 cup flour. In another pie pan, pour the non-dairy milk and apple cider vinegar. Allow to thicken a bit, stirring occasionally for approximately 5 minutes. Stir in paprika, garlic powder, curry powder, salt and pepper, as well as 1/4 cup flour, mixing to incorporate thoroughly and remove any lumps. In a third pie pan, Mix cornflakes and panko, tossing to blend. 4. Arrange pie pans so that you take onion rings from the ice water, dip them into the flour, then the milk-vinegar mix, and finally into the crumb mix. Lie onion rings on prepared baking sheets in a single layer. When completed, brush melted coconut oil over the onion rings. Bake for 15 minutes, then flip over, brush opposite side with more melted coconut oil, and bake for an additional 10 minutes.

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