Onion Rings
Ingredients:
- 320 g (2 large) yellow onions
- 120 g (1 cup) all-purpose flour
- 4.7 g (1 tsp) baking powder
- 2.3 g (1 tsp) smoked paprika
- 3 g (1 tsp) garlic powder
- 2.3 g (1 tsp) onion powder
- 6 g (1 tsp) salt
- 1 g (½ tsp) black pepper
- ½ tsp cayenne pepper (optional)
- 240 ml (1 cup) unsweetened plant milk + 1 tbsp apple cider vinegar
- 3 tbsp aquafaba (liquid from a can of chickpeas)
- 162 g (1½ cups) panko breadcrumbs
- Vegetable or canola oil for frying (about 4 cups)
- Flaky sea salt for finishing
Equipments:
Features:
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Pat the onion rings thoroughly dry after slicing — any surface moisture keeps the flour coating from sticking evenly, leading to patchy spots that fall off during frying.
Instructions:
- Prep the onions: Slice onions into ½-inch rings and separate into individual rings. Pat dry with paper towels. Discard the very small inner rings or save for another use.
- Set up the dredging station: In a shallow bowl, combine ½ cup flour with salt and pepper. In a second bowl, whisk the vegan buttermilk and aquafaba together. In a third bowl, combine remaining ½ cup flour, baking powder, paprika, garlic powder, onion powder, and cayenne. In a fourth bowl, add panko breadcrumbs.
- Dredge: Working one ring at a time, coat in plain flour (shake off excess), dip in the buttermilk mixture, coat in seasoned flour, dip in the buttermilk mixture again, then press firmly into panko breadcrumbs. This double-dip gives an ultra-crispy crust. Place on a wire rack.
- Heat the oil: Pour oil into a large heavy-bottomed pot or Dutch oven to a depth of 2–3 inches. Heat to 375°F (190°C) over medium-high heat. Use a thermometer for best results.
- Fry: Working in batches of 3–4 rings, fry for 2–3 minutes per side until deep golden brown and crispy. Do not overcrowd the pot. Transfer to a wire rack (not paper towels) to stay crispy and immediately sprinkle with flaky salt.
- Serve: Serve hot with dipping sauces such as vegan ranch, chipotle vegan mayo, or maple mustard.
Tips: The double-dip method (buttermilk → seasoned flour → buttermilk → panko) is what makes these extra crispy. Don’t skip any layer. Keeping the oil at a steady 375°F is equally important — too low and the rings absorb oil and turn greasy, too high and the crust burns before the onion softens.
Resting on a wire rack instead of paper towels keeps the bottom from steaming and going soggy.
Swaps: For a lighter version, bake at 425°F for 20–25 minutes, flipping halfway, or air fry at 400°F for 10–12 minutes. Spray generously with oil before cooking either way.
Make it vegan: Replace buttermilk with plant-based milk + 1 tbsp apple cider vinegar, and swap the egg for 1 tbsp cornstarch mixed into the milk.
Storage: Best eaten fresh. Reheat leftovers on a wire rack in a 400°F oven for 5–8 minutes to re-crisp. Avoid the microwave — it makes them soggy.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The all-purpose flour provides structure and body to the finished dish. The baking powder provides lift so the texture stays light rather than dense. The smoked paprika adds gentle warmth and a rich color. The garlic powder builds a savory, aromatic base.
Onion Rings
Ingredients:
- 320 g (2 large) yellow onions
- 120 g (1 cup) all-purpose flour
- 4.7 g (1 tsp) baking powder
- 2.3 g (1 tsp) smoked paprika
- 3 g (1 tsp) garlic powder
- 2.3 g (1 tsp) onion powder
- 6 g (1 tsp) salt
- 1 g (½ tsp) black pepper
- ½ tsp cayenne pepper (optional)
- 240 ml (1 cup) unsweetened plant milk + 1 tbsp apple cider vinegar
- 3 tbsp aquafaba (liquid from a can of chickpeas)
- 162 g (1½ cups) panko breadcrumbs
- Vegetable or canola oil for frying (about 4 cups)
- Flaky sea salt for finishing
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The all-purpose flour provides structure and body to the finished dish. The baking powder provides lift so the texture stays light rather than dense. The smoked paprika adds gentle warmth and a rich color. The garlic powder builds a savory, aromatic base.
Prep:
Pat the onion rings thoroughly dry after slicing — any surface moisture keeps the flour coating from sticking evenly, leading to patchy spots that fall off during frying.
Instructions:
- Prep the onions: Slice onions into ½-inch rings and separate into individual rings. Pat dry with paper towels. Discard the very small inner rings or save for another use.
- Set up the dredging station: In a shallow bowl, combine ½ cup flour with salt and pepper. In a second bowl, whisk the vegan buttermilk and aquafaba together. In a third bowl, combine remaining ½ cup flour, baking powder, paprika, garlic powder, onion powder, and cayenne. In a fourth bowl, add panko breadcrumbs.
- Dredge: Working one ring at a time, coat in plain flour (shake off excess), dip in the buttermilk mixture, coat in seasoned flour, dip in the buttermilk mixture again, then press firmly into panko breadcrumbs. This double-dip gives an ultra-crispy crust. Place on a wire rack.
- Heat the oil: Pour oil into a large heavy-bottomed pot or Dutch oven to a depth of 2–3 inches. Heat to 375°F (190°C) over medium-high heat. Use a thermometer for best results.
- Fry: Working in batches of 3–4 rings, fry for 2–3 minutes per side until deep golden brown and crispy. Do not overcrowd the pot. Transfer to a wire rack (not paper towels) to stay crispy and immediately sprinkle with flaky salt.
- Serve: Serve hot with dipping sauces such as vegan ranch, chipotle vegan mayo, or maple mustard.
