Every time we go to eat out, I am tempted by the appetizer menu.
The only reason I pass is because 1) there aren’t many gluten-free or veg-free options, and 2) the portion sizes tend to be huge. I won’t be able to finish my meal with a pile of onion rings down the chute.
There is a right and wrong time for comfort foods. Now is the time. The weather turns chilly, and I become more introverted when my favorite fall shows are back.
The rings are easy to make. They only require nine ingredients and 30 minutes!
Slice the onions into rings, then dredge them in a mixture made of brown rice, cornmeal sal,t, pepper, cayenne, and paprika. So easy!
Because I’ve never liked a baked onion ring, I chose to pan-fry. This recipe was not good when baked. The coating was ruined (the saddest day), and it was burned on the outside.
- 1 cup brown rice flour
- 1/4 cup cornmeal
- 1/4 cup cornstarch
- Add more black pepper and sea salt to taste.
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- Unsweetened almond or rice milk, plain.
- Two medium yellow onions (sliced in 1/2-inch rings).
- Pan-frying with avocado, grapeseed, or canola oils
Optional FOR SERVING
- Vegan Chipotle Aioli
- Whiskey Barbecue Ketchup
- Place two baking sheets on the counter and place one in the oven (where you’ll cook onion rings). One baking sheet should be placed in the oven to cook the onion rings, and the other on the counter for the dipped coils. Set out a plate with several paper towels.
- Mix the brown rice flour, cornmeal, and cornstarch in a large shallow dish. Add salt, pepper, cayenne, paprika, and a pinch of pepper. Add dairy-free creamer to a small bowl. Set aside.
- Dip the onion rings one at a time in the dry mixture, then in the dairy-free liquid, and then in the dry mix again until they are well coated. Repeat until all rings have been dipped. Place the onion rings on the baking sheet lined with parchment on the counter. It’s fine to overlap them slightly.
- Add enough oil to a large metal or cast iron skillet and heat it over medium-high heat. Heat the skillet for 3 to 5 minutes or until flour is sprinkled on top and bubbles. Add only as many onion rings as possible in the pan.
- If the coating is browning too fast, reduce heat. Flip carefully with a fork, as the layer is fragile.
- Then, transfer the onion rings onto the baking sheet lined with parchment to keep them warm. Continue cooking until all rings are done.
- Serve immediately with your favorite dip – Vegan Chipotle Aioli or Whiskey Barbeque Ketchup. Fresh is best.