I’ve finally figured out a way to get my kids to eat onions. EP4L’s Crispy Vegan Onion Rings!
Yes, they’re deep fried and yes, it’s the not the healthiest way to add heart-healthy onions to their diet, but unlike a side of French fries, which they’re going to try to eat regardless, EP4L’s Crispy Vegan Onion Rings are another alternative that provides vitamin C, iron, folate, potassium, and iron to their diet. In moderation, they’re the perfect treat to go alongside their favorite burger.
I almost regret introducing them to my family. As soon as I’m done deep-frying a batch, they’re gone. So, I personally have a hard time getting my share. My family doesn’t just like them. They love them! I have to double the recipe just to get a few for myself.
The trick to the crispiness of the rings? Most onion ring recipes include a wet batter of milk and/or eggs which make the breading cling to each ring. Instead of using milk, I sub with an unsweetened nut milk and I replaced the egg with my favorite egg substitute – Aquafaba.
Aquafaba is a Vegan’s best friend in the kitchen. It’s the juice from a can of chickpeas or garbanzo beans. The juice mimic’s an egg’s ability to cling to the surface of virtually anything.
The other trick to crunchy rings? Panko or Japanese bread crumbs instead of regular breadcrumbs, which are finer in texture. The other secret to successful Crispy Vegan Onion Rings is they’re not just battered dipped once, not even twice. I batter them three times. The result is full coverage.
I like my rings dipped in ketchup. My kids prefer a sweet mustard. EP4L’s Spicy Maple Mustard or Savory Experiments’ 3-ingredient Spicy Ketchup are the perfect complement to these crunchy rings.
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- 2 extra large yellow onions,
- 2 cups unsweetened almond milk
- 1/2 cup Aquafaba* (see notes)
- 2 tbsp. distilled white vinegar
- 4-6 cups plain panko or Japanese breadcrumbs
- 2 cups all-purpose flour
- 1/2 tsp. onion powder
- 1/2 tsp. ground cayenne pepper
- 1/2 tsp. white or black ground pepper
- oil for frying
Ingredients
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- Heat oil in a deep-fryer or cast-iron pot.
- Line a baking sheet with paper towel. Set aside. Place another baking sheet nearby.
- Place almond milk and distilled vinegar in a medium bowl. Whisk and allow to sit for 5 minutes. Add Aquafaba. Stir. Set aside until ready to use.
- Cut the ends and outer shell for onions. Slice crosswise in thirds. Separate rings without breaking ring apart.
- In a large bowl, add flour, sea salt, cayenne, pepper, onion powder, and white pepper. Whisk.
- In a large shallow dish, add 2 cups of panko bread crumbs.
- Dredge onion rings in flour mixture, then dip into the almond milk, then dredge into the flour mixture again. Dip into rings into the almond milk one last time, then into the panko bread crumbs. Fully coat, pressing bread crumbs into rings. Place on empty baking sheet. Working in small batches, add coated rings to hot oil. Cook (flipping if necessary) until rings are golden brown (about 1 – 2 minutes). Remove and place on baking sheet lined with paper towel. Season immediately with sea salt. Continue to work in small batches. When panko bread crumbs get too wet and clumpy, dump and replace with 2 fresh cups of panko bread crumbs (wet bread crumbs will not stick to onion rings).
- Serve immediately with EP4L’s Spicy Maple Mustard or Savory Experiments’ 3-ingredient Spicy Ketchup (recipes below).
- Enjoy!
*Aquafaba serves as a plant-based egg replacement in recipes. It's the juice found in a can of chickpeas or garbanzo beans.
EP4L's Spicy Maple Mustard:
Ingredients:
½ cup Dijon Mustard
4 tsp.100% pure Maple syrup
1/4 tsp. cayenne
Directions:
Combine all ingredients in a bowl and stir well.
Savory Experiments’ 3-ingredient Spicy Ketchup Recipe: https://www.savoryexperiments.com/spicy-ketchup/
Ingredients:
½ cup ketchup
1 tsp. favorite hot sauce
½ tsp. chili powder
Directions:
Combine all ingredients in a bowl and stir well.
