beer battered onion rings
September 2, 2011
How do you spell summer? How do you spell BBQ? How do you spell super delicious vegan treat? It’s right here folks – beer battered onion rings brought to you by Veggie Wedgie. And Joshua thinks I’ve joined a cult! You should have seen his face when he tasted these decadent morsels. That’ll learn him! Granted, they are a bit finicky to make – not hard, just finicky – but totally worth the effort. Next to a veggie burger and green salad … well, and a beer … on summer’s last long weekend and you can’t go wrong.
2-3 onions sliced in circles
2 tbsps flaxseeds
3 tbsps water
1/2 cup beer of your choice
4 tbsps flour
3 tbsps chickpea flour or regular white flour
2 tbsps nutritional yeast
1 tsp salt
1 tsp paprika
3/4 cup breadcrumbs
First grind your flaxseeds as fine as possible (I use a coffee grinder), unless you use flaxmeal. Now place them in a small mixing bowl with the water and leave for 10 minutes or until the water become slimy/sticky (that’s our egg white sub). When flax egg is ready combine with beer and gradually add flour while stirring.
In a separate mixing bowl combine breadcrumbs, nutritional yeast, salt, and paprika. And in another big mixing bowl place white flour or chickpea flour.
Place onion rings in the bowl with the plain flour and toss to cover them.Now one by one dip onion rings in the beer batter, lift out with a fork, and toss them in the breadcrumb mix to cover completely. Place on a cookie sheet lined with parchment paper.
Preheat oven at 400 degrees and bake for 30 min or until golden brown and crispy. If you have leftover batter store in the fridge to reuse within a week. Also don’t throw away the parts of the onion you didn’t use! Just store them for later use in something else.