Vegan Onion Rings
Crispy, golden, and shatteringly crunchy, these onion rings are the kind of crowd-pleasing snack that disappears the second they hit the table. The trick to getting that satisfying crunch without any eggs or dairy is a simple buttermilk-style batter made by combining plant-based milk with apple cider vinegar — it thickens up beautifully and clings to every ring. A generous coating of panko breadcrumbs locks in that crispiness, while smoked paprika, garlic powder, and onion powder give the batter real depth of flavor. Frying in batches at a steady 375°F keeps the oil temperature consistent, which is what separates truly crispy rings from soggy ones. A sprinkle of flaky salt right out of the oil is optional but absolutely worth it. This recipe serves 4, making it perfect as a shareable appetizer or a seriously good side dish alongside burgers or sandwiches.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!