Easy Onion Rings Recipe - Vegan & Gluten Free Options (2024)

FAQs

How do you keep batter from falling off onion rings? ›

Cornstarch provides a textured surface around the onion ring which allows it to grip and hold on to the batter so that it doesn't slide right off.

Soaking the onions helps dilute their sulfur content, taking away that pungent, raw bite and leaving you with a pleasant, milder onion that still has some snap to it.

Too much batter.

Instead of staying light and crisp, an onion ring with too much batter will retain too much internal moisture, and as soon as it comes out of the oil, the batter starts getting soggy.

The secret to these vegan onion rings comes down to a few things: First, presoaking the sliced onions. Since the onion rings are baked, this step helps soften that raw flavor, for a more mellow, sweeter baked onion ring. Second, the magic of aquafaba.

Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. They also absorb less moisture and fat during the frying process, making the products less greasy. This is why rice flour is often used when making tempura because it produces a very thin and crispy, dry crust.

We've often heard the claim that soaking sliced or chopped raw onions in liquid can mellow their harsh taste by drawing out the pungent sulfur compounds known as thiosulfinates that are produced when the onion is cut.

You can get rid of the strong taste by soaking sliced onions in ice water for 20 to 30 minutes or by sprinkling them with an acid such as vinegar. Onions soaked in ice water will get very crisp while those sprinkled with vinegar will soften a bit, but they will lose the strong taste and become sweeter.

You can use white or yellow onions to make onion rings. Keep in mind that white onions are generally more pungent than yellow onions. If you are a fan of sweet onions, consider Maui, Vidalia, or Walla Walla onions, which are usually available during the spring and summer.

Onions - I recommend sweet onions, yellow onions, or white onions for making onion rings. The larger, the better, in our opinion. If you can get your hands on them, Walla Walla onions are especially good for making onion rings.

The cooking process decomposes propanethial oxide in the onion into the sweet-smelling and tasting bispropenyl disulfide, responsible for the slightly sweet taste of onion rings.

What food is surprisingly vegan? ›

A vegan diet is based on plants (such as vegetables, grains, nuts and fruits) and foods made from plants. Vegans do not eat foods that come from animals, including dairy products and eggs.

Excess flour will create a thick coating that prevents the egg mixture from latching onto the meat. Therefore, if you want your breading not to fall off from the meat when deep-frying, you must shake off the excess flour before proceeding.

Always dip your chicken in beaten egg before coating

Dipping your chicken in egg helps the breadcrumbs, or whatever coating you use, adhere evenly to the outside of the cutlet. You should start with a thin layer of flour, which gives the egg a better surface to cling to, then the egg, then the coating.

It's all about pan prep

Your goal is to prevent your cake from sticking by creating a barrier between batter and pan (e.g., parchment, nonstick spray, or shortening and flour) prior to adding cake batter.