If you’re looking for a delicious appetizer or main course, look no further than Baked Vegan Beer-Battered Onion Rings. These rings are perfect for any vegan or meat-free meal and easy to make. Plus, they’re super tasty!
Baked Vegan Beer-Battered Onion Rings: The Perfect appetizer or main course!
About those deep-fried onion rings, you’re thinking of…I’m not just talking about the plethora of health problems that come along with them. I’m also referring to how you feel after a few bites–sluggish and unnatural. It’s no longer enjoyable; in fact, it downright sucks. You might as well feel like a fatty long before any of the fat and cholesterol has had a chance to make you one.
Baked Vegan Beer-Battered Onion Rings
- 2 large sweet onions
- For Batter:
- 1/2 cup whole wheat flour
- 2 Tsp cornstarch
- 1 Tsp dijon mustard
- 1/2 cup milk of choice
- 1/2 cup beer
- For Coating:
- 2 cups panko crumbs
- 1 Tsp coarse sea salt
- 2 Tsp granulated garlic
- 2 Tsp paprika
- 2 Tbs olive oil
- Preheat the oven to 220 degrees Celsius (430 degrees Fahrenheit) and line the biggest baking sheet with parchment paper.
- I love Panko breadcrumbs because they maintain their crunchiness longer than regular breadcrumbs, and I can’t wait to experiment with them in new recipes.
- Start by sifting or whisking together the flour and cornstarch in a bowl to make the batter. Once mixed thoroughly, add in only the milk until the mixture becomes smooth with no lumps.
- Add the mustard and beer, and mix until the batter is as uniform as possible.
- In a separate bowl, mix the panko with the spices. Then, set that bowl aside and begin working on the coating.
- Drizzle the olive oil over the panko using a clean finger and toss it until evenly coated. This will also aid in better mixing the spices; don’t be concerned if they didn’t blend well in the previous step.
- After that, dice the onions into rings. Remove the papery skin from the onion first by chopping off the end.
- Chop the ham into 1/2-inch thick rings. Separate the rings from one another in a large mixing basin. You won’t need most of the tiny ones.
- Before you start, have your three bowls lined up in this order: onion bowl, batter bowl, coating bowl, and baking sheet.
- Submerge your ring into the batter until it is entirely coated, then remove it and shake off any dripping batter.
- Following, using one hand, grab a small handful of coating crumbs. Gently place the ring in the coating bowl with your other hand simultaneously.
- Evenly distribute the crumbs on the onion. Then, take more from the sides and add them to coat the other side of the onion. If your ring is large enough, you can also coat the inside by placing your finger in .”)
- Although this may sound complex, it’s quite simple. After a few tries, you’ll not only understand what I’m saying, but you’ll probably develop your strategy.
- Place the current ring on the baking sheet and repeat with each subsequent ring.
- The way to decrease the number of batches is by arranging your onions in a single layer (particularly in the summer). Still, for this recipe’s magic to work, the onions must be in a single layer and preferably with as little contact as possible.
- We must find a method to cram as many onion rings as possible into a single batch. I like to employ a mix of human intelligence and a “best-fit” approach to allocating space for things.
- You can look at the onions in your bowl and choose which ring to harvest next with little or no investment (it’s not complicated or time-consuming for you). So, start with the biggest ones and fill the baking sheet. Look for the following most oversized rings that will fit inside the ones already on the sheet. Repeat until you run out of space. (Alternatively, you may put some tiny ones between other rings.) More information about similar difficulties is available here.
- Remove the pastry lid, then carefully remove each onion ring with a fork and place it on a serving dish. Bake for 25 minutes or until the rings begin to brown slightly. Suppose you’re skilled enough (or have a big oven) only to make one batch, congrats! But if you’re like most of us, use this time while the rings are baking to prepare the next batch. Allow cooling for a few moments before eating.
Here are a few helpful tips before we start:
One: Remember to keep one hand for the batter and the other for coating, or else you'll just have a big mess on both hands. This step is critical!
Two: One of the bowls will run empty before the others. That's just how life is.
Three: When coating onions, it's best to use two bowls of crumbs – that way, once one bowl runs out of dry crumbs, you can simply switch to the second bowl. This process works more efficiently if the bowl is wide and shallow.
Once they’ve been baked, let them cool for a few minutes before serving them as is or put them on top of your favorite burger or vegan sandwich. As with everything else in life, make sure to enjoy your Baked Vegan Beer-Battered Onion Rings!
Baked Vegan Beer-Battered Onion Rings are a perfect appetizer or main course. By following these simple steps, you can make these delicious treats that will tantalize your taste buds. If you’re not familiar with baking, this is an easy task – just follow the recipe given, and you’ll be able to make some fantastic Baked Vegan Beer-Battered Onion Rings!
Ilana has been a vegan for over 10 years. She originally made the switch for health reasons, but soon found herself becoming more and more passionate about the ethical and environmental implications of a vegan lifestyle. Ilana is the author of The Graceful Kitchen, a blog all about veganism. She loves to cook up delicious and nutritious vegan meals, and share her recipes with others who are interested in leading a cruelty-free life. Ilana is also a strong advocate for using whole foods as the foundation of a healthy diet, and believes that going vegan is one of the best ways to achieve this.