Sunday, 4 September 2011

Onion Rings with Dipping Sauce

For our anniversary I made boyf's favourite foods which consist of starters for dinner (Vegan Fish Cakes, Spring Rolls & Onion Rings) and Eaton Mess for dessert. I took lots of lovely photos and then did something idiotic to my camera and lost them all. Sorry. I'll put some up if I make them again.

I got this Onion Ring recipe from My Vegan Cookbook blog but had to make it gluten free. This was a low fat recipe so it called for baking which worked fine (except I'm a spaz and left them for longer than the recipe called for and subseqently burnt them) but I might try frying next time.

Onion Rings


1 Large White or Yellow Onion
1/2 Cup + 2 Tablespoons Soy Milk
2 Tablespoons GF Plain Flour
Corn Meal mix (1/4 Cup Polenta + 1/4 Plain GF flour + 1tsp baking powder + pinch salt)
1 Tablespoon Dry Unprepared Egg Replacer
1/2 Tablespoon Nutritional Yeast
1/4 Teaspoon Salt
1/2 Tablespoon Sugar
1/4 Teaspoon Black Pepper
1 Teaspoon Onion Powder
1/2 Teaspoon Vinegar
1 Tablespoon Canola Oil
1 Cup GF Bread Crumbs


Preheat oven to 220°C. Place some baking paper onto a cookie tray and spray with oil.
Start by slicing onion into 1/2 inch slices and carefully separating into rings.
In a container with lid (or ziplock bag), put prepared onions and 2 Tablespoons of the soy milk, place lid on container and shake carefully until onions are coated in.
Now place flour in container and place lid back on and shake carefully until all the onions are coated with flour.
Now take onions out and place on the back of the lid, using it as a resting spot.
In a bowl add cornmeal, yeast, salt, sugar, pepper, onion powder and mix together.
In a separate mixing bowl add together wet ingredients; rest of soy milk, vinegar and 1/2 of the oil. Now mix the wet and dry ingredients together forming a batter.
Next in a small mixing bowl mix together the breadcrumbs and rest of oil together, using your hands to incorporate together well.
Carefully dip each onion ring into batter and then bread crumb mix and place onto cookie sheet.
Place into oven and bake for 8 to 10 minutes. (Seriously don't go over 15mins)

Dipping Sauce


1/2 cup vegan mayonnaise
1 tablespoon ketchup
2 tablespoons cream-style horseradish sauce
1/3 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 pinch ground black pepper
1/3 teaspoon cayenne pepper


Whisk all together in a bowl

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