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

FAQs

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

A trick for getting your breading to stick better and not fall off as much when frying is to cover the breaded onion rings with a damp paper towel for 10-15 minutes after breading while the oil heats up. This helps it get a little bit tacky and stick better so less of it falls off in the hot oil.

Soaking onions in water for 15-20 minutes helps to neutralize the flavors of the onion and lessen the “bite”. It also brings out a sweet flavor and makes them a bit crunchier.

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.

Oh yes! After quite a few trials, I landed a delicious, crispy, irresistible, oil-free vegan onion ring! The secret to these vegan onion rings comes down to a few things: First, presoaking the sliced onions.

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.

The simplest one involves the use of cold sparkling water, flour, pepper and a pinch of baking soda: a batter for crispy and swollen fried food, without the use of eggs, for frying vegetables, fish or chicken.

Then you just have to wait long enough for the vinegar to do its job, rinsing away the harsh sulfurous compounds, softening the onion, and giving it a pleasantly tart pop of flavor. If you use red wine vinegar, my personal favorite, the onions also turn an amazing hot-pink color.

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 make onion rings with any type of onion, but it pays to be choosy. Many restaurant onion rings are made with a sweet variety such as Vidalia. That sweetness is a really nice counterbalance to the savory batter, but it also comes at the price of less onion-y flavor.

Any onion will do, but remember that the variety you use will affect the overall flavor. A sweet onion will produce sweet and mild results, while red onions will produce more potent results.

Should onion ring batter be thick or thin? ›

Homemade Onion Ring Batter.

All you need to do is combine 1 cup of milk, 1/2 cup of flour and 1 egg. Whisk it all together. We don't want it so thick that it becomes doughy when cooked, but we do want it to be thin enough that it breaks off in the oil.

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.

Yes. Garlic and onion are plants so they are vegan. There might be some vegans who might not eat onion and garlic, but this is most likely due to personal likes and dislikes. Additionally it also might be due to some religious beliefs and practices which we will discuss later in the article.

For batter, coat the fish in flour before coating and make sure your batter is thick enough. Usually it's the thickness (or lack thereof) that causes it to fall off during cooking. When breading fish, you should always start by coating it with flour.

Most home cooks often struggle with getting the breading part right because they do not let their meat dry properly. If the meat is wet, it will make the flour soggy. In that case, breading will not stick properly and may fall off when deep frying.

Seal the plate gently with a length or two of plastic cling wrap. Don't pull it too tight, but make sure that all of the edges are sealed. Place the plate into the refrigerator and let the food sit for at least 60 minutes. This helps the coating to harden a bit, which will keep it on the food.