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vegan onion rings
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5 from 1 vote

Crisp, light, wholemeal onion rings

Recipe from veganrecipebowl.com
Prep Time10 minutes
Cook Time10 minutes
Resting time20 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: British
Keyword: dairy free, egg free, plant based, vegan
Servings: 4
Author: BENJAMIN

Ingredients

  • 2 large onions
  • 75 g Wholemeal flour
  • 1 level teaspoon Baking powder
  • 10 g ground flaxseed (aka flaxmeal)
  • 10 g Cornflour (aka cornstarch)
  • 175 g Water (I prefer to weigh water)
  • Salt and pepper to taste

Instructions

  • Mix together dry ingredients (flour, cornflour, flax seed, salt, pepper and baking powder), and to these mix in the water to form a smooth batter. Allow to stand for minimum 20 minutes to thicken, then stir once more before use.
  • Peel the onions and cut them in to about 1 - 1.5 cm slices horizontal to their top and root, producing slices you can separate in to rings. Use the good sized rings for this recipe, the small pieces from each onion's center can be used in another recipe.
  • Heat a pan of oil (need at least 6 cm depth) to 160 °C (320 °F)
  • Dip your onion slices (or whatever else you’re coating, eg. pepper slices, mushrooms, etc.) in the batter with a fork, tap off the excess batter and then immediately, and carefully transfer to the hot oil. Add each ring so that it is not touching another ring, so they do not stick together. Be careful to avoid the oil splashing.
  • Fry until golden brown and crisp, flipping over once halfway through to cook both sides. Drain on absorbent paper.

Notes

Frying too many rings at once can make the rings soft, so for best crispness I do four or five at a time maximum.
Place them separately on the paper to drain, so that they stay crisp.
Big onions yield the most useful rings, and tend to have a milder taste.
Wholemeal bread flour is the most widely available wholemeal flour where I live, and I find it works as well in this recipe as wholemeal plain flour, so feel free to use either.