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| This recipe is from the vegan cookbook Appetite for Reduction by Isa Chandra Moskowitz. |
Recipe: see page 59 of Appetite for Reduction.
Traditional onion ring recipes usually consist of a batter made of milk, buttermilk or eggs, and
are deep fried in oil, making them high in fat and calories. Tasty perhaps, but not vegan, and not necessarily healthful. So I was intrigued by this recipe in Appetite for Reduction, a book of low-fat vegan dishes. I've made this about six times. It took a few tries to get the hang of it, but even now, it is still a very messy recipe. The flour, cornstarch, apple cider vinegar and almond milk combine to make a thick sticky glue. You need to dip the sliced onions in this, then coat them in the bread crumb mixture. After the second one my fingers were covered in breaded batter, and I had to wash them before continuing. This recipe tastes good and it is by far a healthier alternative to traditional onion rings, but prepare to be messy.
Ingredients: Vidalia onions (or other sweet onion), all-purpose flour, cornstarch, almond milk, apple cider vinegar, whole wheat bread crumbs, kosher salt, olive oil.
