Ingredients
2 Onions
For the Wet Mix:
1/2 cup Flour
2/3 cup Unsweetened Milk
1/2 tsp Paprika
1/4 tsp Turmeric
1/2 tsp Salt
For the Dry Mix:
1 cup Panko Bread Crumbs
1/2 tsp Paprika
1/4 tsp Turmeric
1/4 tsp Salt
Directions
Preheat oven to 450°F.
Slice the end off of each onion, and then peel the outer skin off. Carefully cut each onion into 1/2″ circular portions.
Note the “layers” that comprise each onion portion (like the pattern in a tree trunk). We will be using two Onion “Layers” for each Onion Ring. Using your fingers, carefully press the center portion of each onion away from two of the Onion Layers, to form a hollow Ring. Repeat with each portion of the Onion until no more circles remain, and then continue with the rest of the Onion portions.
Add all of the Wet Mix ingredients to a medium bowl, and stir well.
Add all of the Dry Mix ingredients to a separate bowl, and mix well.
Divide the Dry Mix evenly into two separate bowls. (The Dry Mix gets a little “sticky” with time, and this prevents the mixture from becoming unusable.)
Using separate hands for the Wet and Dry mixes, dip each Onion Ring into the Wet Mix, then transfer to the Dry Mix and coat evenly with breadcrumbs. Place onto a greased or lined baking tray and repeat with the remaining onion rings.
Bake for 30-40 minutes and serve while warm!
Note: these onion rings will stay crispy for a few hours after you make them, but will not last overnight. As with most “fried” foods, they are best served warm.
Recipe and image adapted from: https://frommybowl.com/healthy-vegan-onion-rings/
