Once you make and taste these onion rings, you're not going to order out onion rings again. It's not the healthiest snack (after all we fry them), but they are definitely healthier than the ones we order and we guarantee that they're super tasty (and of course more economical)!
For these delicious onion rings, it is very important to have or make panko breadcrumbs. What is panko, you may ask. And we will tell you right away.
This post contains affiliate links. If you make a purchase, we get a percentage, at no extra cost to you. As an Amazon Associate, allaboutvegans.com earns from qualifying purchases.
First of all, panko comes from Japan and it's a kind of crumbled and toasted bread. Panko is normally made from a special white fluffy bread, without crust, which is light and creates a crispy crust when added on foods. So, it's made of wheat flour, yeast, salt and sometimes oil. But almost the same result in texture can be achieved if we crumble toasted bread (without its crust), in a blender or food processor, and then bake these crumbs at a low temperature in the oven, for only 20 minutes.
Although it's very easy and quick to make panko, if you don't want to make it yourself, you can buy it ready-made from the supermarket.
The batter you'll use is just as easy to make. With only three main ingredients and, optionally, spices, which we recommend since they'll give a more interesting flavor to your onion rings.
Once we have our panko and batter ready, we are ready to fry. We dip the rings one by one in the batter and then in the panko and fry them in plenty of olive oil on both sides. Be careful, though, because they fry very quickly. We don't want them to burn, because, apart from becoming dangerous for our health, they lose their taste and unique texture.
Serve with your favorite dip or in sandwiches or burgers.
Bon appétit!
Equipment
For this recipe you will need:
- Blender or food processor
- Baking pan
- Frying pan
Vegan homemade onion rings
Ingredients
Pancho (toasted crumbs)
- 6 slices whole-wheat toast bread (or white)
Batter
- 1 cup whole wheat flour (or all-purpose flour)
- ¼ cup corn flour
- 1 cup cold water or club soda
- ¼ tsp curry (optional)
- ¼ tsp sweet paprika (optional)
- ¼ tsp smoked paprika (optional)
- salt
Onions
- 1 large onion sliced (about half a centimeter/0.2 inches thick)
- olive oil for frying (we prefer extra virgin olive oil)
Instructions
Panko
- Preheat oven to 120°C/248°F
- With a sharp knife, cut the bark from all the slices. Cut the slices in half and put them in a blender or food processor and beat them until they become crumbs.
- Line a baking pan with parchment paper, spread the crumbs well, and put them in the oven. After about 10 minutes, stir them a bit, spread them well again and put the pan back in the oven for another ten minutes.
- Take them out of the oven and let them cool. They should be crispy, but not toasted.
- Put them in a large bowl to use in a while.
Batter
- In a bowl add the flour, corn flour, and spices (if you add any), and little by little the water or club soda. Start with half a cup, mix until well combined, and continue adding water/soda as needed. Your batter should be thick, so when you dip the onion rings in it, it will stick on them.
Frying
- In a large pan, heat the olive oil over high heat.
- While waiting for the oil to heat up, dip the rings one by one first in the batter and then in the panko and leave them on a plate. We can do it by hand or with tongs if we don't want to get dirty.
- Once the oil is well heated, carefully (trying not to burn ourselves) add the onion rings into the pan one by one. They should be spread in the pan so that they don't stick on each other.
- Fry them for half a minute on each side. Be careful not to burn them, because they're fried really quickly! Using a pair of tongs or a slotted spoon, take them out and leave them on a plate, where you've put some kitchen paper, to soak up the extra oil.
Serving
- Serve as an appetizer with the sauce or dip of your choice, such as ketchup, barbecue sauce (make sure they're vegan) or with homemade tomato sauce. But even without a dip, they're amazing!
- You can also add them to sandwiches or burgers.
Notes
- Don't throw away the crusts you cut off the bread. You can keep them in a well-sealed container or bag to make croutons, which we can use in salads or soups.
- If you have any panko (baked breadcrumbs) left, you can store it in a well-sealed jar or bag for next use.
- You can find ready-made panko in supermarkets. If you don't have any panko or toast bread to make your own, you can use dry breadcrumbs. It will mostly give a different texture (which will not be as lightly crispy) than taste.
- The spices in the batter are not necessary, but they make the onion rings even tastier. If you choose to use them, you may vary the quantity, depending on how spicy you prefer your onions to be. You can try to make some with a few spices, fry them and if you want, you can add more spices in the batter or panko for the next batch.
- You should use the larger and medium slices of the onion. The rest of the onion slices that you won't use, you can keep in the refrigerator in a well-sealed container or bag, to chop them and use them in another recipe.
Nutrition Facts
© allaboutvegans.com
Thank you very much! I'm glad you liked it! And
Well done Aphrodite !!!!!! Very tasty and crunchy and light !!!!!!