Eosinophilic Esophagitis Friendly Vegan Onion Rings
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Learn more →Ingredients
4 servings
For the onion rings
- 2 large yellow onions
For the batter
- 1 cup plant-based milk
- 1 tbsp apple cider vinegar
- 1 cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
For the coating
- 2 cups panko breadcrumbs
Chef's tipRegular bread crumbs are finer and less crunchy than panko. Use the same amount; coatings and toppings will be a bit denser and less crisp. - ½ tsp salt
For frying
- 4 cups neutral oil, for frying (such as canola or vegetable oil)
For serving
- flaky salt, for serving (optional)
Instructions
- 1
Slice the onions crosswise into 3/4-inch rings and separate them into individual rings. Discard the very small inner rings or save for another use. Set aside on a paper-towel-lined plate.
- 2
Stir together the plant-based milk and apple cider vinegar in a large shallow bowl and let stand for 5 minutes until slightly curdled. Whisk in the flour, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne, if using, until a smooth, thick batter forms — it should coat a spoon and fall off in a slow ribbon.
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