Saturday, July 31, 2010
I Love Onion Rings!
I always have.... Thank you, Post Punk Kitchen for these lovely baked ones. http://www.theppk.com/ and P.S. I can't wait for Esa's new book coming out on amazon http://www.amazon.com/Appetite-Reduction-Filling-Low-Fat-Recipes/dp/1600940498/ref=pd_sim_b_1
2 Vidalia onions (about a pound)
1/2 cup plus 2 tablespoons all purpose flour
2 tablespoons corn starch
1 cup cold almond milk
1 teaspoon apple cider vinegar
1 cup store-bought whole wheat bread crumbs
1 teaspoon kosher salt
2 teaspoons olive oil
Slice onions into 3/4 inch thick rings. Separate the rings and place in a bowl.
Preheat oven to 450 F. Line a rimmed 12x18 baking sheet with parchment paper, spray with cooking spray and set aside.
In one bowl, dump in the flour and cornstarch. Add about half of the almond milk and stir vigorously with a fork to dissolve. Add the rest of the almond milk and the apple cider vinegar, and stir to incorporate. Set aside.
In the another bowl, mix together the bread crumbs and salt. Drizzle in the oil and use your fingertips to mix it up well.
Assemble the onion rings:
Get a conveyor belt going. From left to right, have the onions, the flour mixture, the breadcrumbs mixture and lastly the baking sheet. Dip each onion slice into the the flour, letting the excess drip off. Transfer to the breadcrumbs bowl and use the other hand to sprinkle a handful of breadcrumbs over the onion, to coat completely. This may take a bit of practice. Carefully transfer each onion to a single layer on the baking sheet. Make sure you use one hand for the wet batter and the other for the dry batter.
Spray with a little cooking spray, bake for 8 minutes, then flip, and bake another 6 minutes. Rings should be varying shades of brown and crisp. Taste one to check for doneness. Serve as soon as possible. With ketchup if you must.
note: I didn't use oil in mine and it still tasted great!